Refresh you midweek meal repertoire with a few pantry staples, fresh seasonal produce and this clever vegetarian pasta recipe.


  • 500g angel hair pasta or other long, thin pasta
  • 2 tablespoons olive oil
  • 60g butter
  • 2 cloves garlic, crushed
  • 40g (1/2 cup) finely grated parmesan
  • 2 long red chillies, seeded, finely chopped
  • 1 lemon, zested, juiced
  • 1/4 cup basil leaves, finely shredded
  • 60g baby rocket
  • Baguette (optional), to serve


  1. Cook pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water. Transfer pasta to a large heatproof bowl.
  2. Meanwhile, place oil, butter and garlic in a small saucepan. Cook, stirring, over high heat for 2 minutes or until garlic starts to colour. Remove from heat and cool for 10 minutes.
  3. Pour oil mixture over pasta. Add parmesan, chillies, lemon zest and juice, basil, rocket and reserved cooking water. Season with salt and pepper, then toss well to combine.
  4. Divide pasta among bowls and serve with baguette, if using.