Main Dishes
Quick & Easy
Lemon & Spinach Beetboxx Fusilli
Bright lemon, tender spinach and Parmesan come together in a simple pasta dish that’s perfect for busy evenings.
Prep Time (Min)
10
Cook Time (Min)
10
Makes
2 servings
Ingredients
- 170 g Beetboxx Lentil & Beetroot Fusilli
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 3 cups baby spinach
- ½ teaspoon finely grated lemon zest
- 1 tablespoon lemon juice, plus more to taste
- ⅓ cup finely grated Parmesan, plus extra to serve
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the fusilli according to the package directions. Before draining, reserve ½ cup of the cooking water.
- Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for 30–60 seconds, until fragrant.
- Add the spinach and stir until just wilted.
- Add the drained pasta, lemon zest, lemon juice and 2 tablespoons of the reserved cooking water. Toss gently.
- Remove from the heat. Gradually add the Parmesan, tossing gently and adding a little more cooking water as needed.
- Season to taste and serve with extra Parmesan and black pepper.
Make it your own: Add a pinch of chilli flakes for a little heat.
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Roasted Tomato & Feta Beetboxx Fusilli
Juicy roasted tomatoes, creamy feta and fresh basil make a colourful, flavour-packed pasta with minimal preparation.
Roasted Tomato & Feta Beetboxx Fusilli
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