Jo says: “This is a firm favourite, quick, easy and tasty!” -  originally from my well-used vegetarian cookbook

Ingredients

375g/13oz spaghetti (penne or whatever you have in the cupboard works fine)

100g/3 1/2 oz shredded rocket (you can use basil instead)
1 lemon zest (fine)
2 garlic cloves finely chopped
1 red chilli, finely chopped and seeded (or not if you like it zippy)
4 tablespoons extra virgin oil
1 tablespoon chilli oil
60g/2 1/4 oz hard cheese* finely grated

Method

Put pan of water on to boil for pasta. Combine the rocket, lemon zest, garlic, chilli, extra virgin and chilli oils and two thirds of the grated cheese in a large bowl and mix together gently.

Cook spaghetti according to instructions on pack. Drain well. Add pasta to the rocket and lemon mix and stir together well. Serve topped with cheese and seasoned to taste.

Enjoy!

* See alternatives to non-vegetarian cheese like parmesan

Recipe from: Veggie Food: From Veggies on the Side to the Main Event, Kay Scarlett 2005