Ingredients
| 1 Tbsp | Olive oil |
| 1 | Garlic clove, minced |
| 1 | Red chilli, finely diced, seeds removed if preferred |
| 1 | Lemon, finely grated zest and juice |
| 1 cup | Dry white wine |
| ¾ cup | Cream |
| 4 handfuls | Spinach leaves, rinsed |
| 1 bowl | Parmesan cheese, grated, to serve |
| 500 g | Spaghetti (Main) |
Directions
- Bring a large pot of generously salted water to the boil.
- Meanwhile, heat a pan, add the oil then the garlic and chilli. Stir, add the lemon zest and juice, wine and cream and bring to a simmer.
- As soon as the water has boiled, cook the spaghetti for approximately 8-10 minutes or until al dente.
- Stir the spinach through the sauce until wilted, season then drain the spaghetti and combine. Serve with freshly grated parmesan.