Pasta with garlic crumbs
Pasta with garlic crumbs

Pasta with Garlic Crumbs, Lemon & Ricotta

Pasta with garlic crumbs

Recipes extracted from Everyday Fresh by Donna Hay.
Published by HarperCollins, RRP $50.00.

Photography: Con Poulos
Recipes and styling: Donna Hay


  • 200g (7 oz) dried wholemeal (whole-wheat) spaghetti or linguine

  • 2 tablespoons extra virgin olive oil, plus extra for drizzling

  • 2 cloves garlic, sliced

  • 2 slices sourdough bread, torn into small pieces (crusts on)

  • 1 tablespoon shredded lemon rind

  • 4 white anchovy fillets, finely chopped (optional)

  • ¼ cup (6g/¼ oz) torn flat-leaf parsley leaves

  • 30g (1 oz) wild rocket (arugula) leaves

  • ½ cup (120g/4¼ oz) fresh ricotta

  • Finely grated parmesan and lemon wedges (optional), to serve

  • Recipe serves 2


    • Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain and set aside.


    • Return saucepan to medium-low heat. Add the oil, garlic and bread and toss until golden. Add lemon rind, anchovy, pasta, parsley and rocket and toss to coat.


    • To serve, divide pasta between bowls and top with ricotta. Drizzle with extra oil, sprinkle with parmesan and serve with lemon wedges, if you like.