My kids have always been hit or miss when it comes to serving pasta and it has been a long time since I served it for dinner. In the last couple of weeks we have had it twice and most of the kids have been really excited about it and begged for leftovers in their school lunchbox. One child in particular just wants rice every single night but I trust it is a phase.
I love pasta dishes that aren’t weighed down in a heavy sauce and this pasta is wonderfully zingy and light. We had it with a couple of small whole fish that we cooked on the BBQ. Levi was in charge of the fish and he stuffed them with lemon slices, parsley, dill and a little knob of butter. He then wrapped them in foil, squeezed over lemon juice and sealed the edges. I then popped them on the BBQ and cooked them on indirect heat for 13 minutes. A really easy way to cook a whole fish and the flavour is so delicate and clean.
What I love about this meal is that it really is fast food. Everything was cooked well within half an hour and it was so easy to make. Once the spaghetti is on the boil then you get started with sauteing the leeks and garlic, which only takes 5 minutes. Then chop the herbs, rinse the capers and zest the lemon. Finally just toss it all together. I divided the fish and pasta amongst all the plates and everyone helped themselves to salad. All the three older kids scored the meal 10/10. Elliott just ate the fish and a bite of tomato and a bite of spaghetti so his vote doesn’t count!
lemon and herb spaghetti
2 tablespoons olive oil
2 leeks, rinsed and white part sliced
2 garlic cloves, crushed
2 tablespoons salted capers, rinsed and drained
small bunch of chopped parsley
small bunch of chopped chives
small handful of chopped dill
zest and juice of 1 lemon
sea salt and freshly ground black pepper
Cook the spaghetti, as per instructions on the packet, until al dente.
Meanwhile in a large pan gently fry the leeks and garlic in the olive oil until soft then take off the heat. When the spaghetti is cook, drain, then tip into the pan with the leeks. Add the capers, most of the herbs (reserve a good handful to sprinkle over the finished pasta), lemon zest and juice. Toss everything together and season to taste. Add a little extra virgin olive oil or extra lemon juice if needed. Serve in a big bowl and scatter over the remaining herbs.