• 15 mins
  • Serves 4
  • 500g fettuccine, cooked until ‘al dente’
  • 2 x 100g packet Leafy Patch Rocket Leaves
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, crushed
  • 2 small red chillies, seeds removed, finely chopped
  • Finely grated rind and juice of 1 small lemon
  • 1 cup freshly grated parmesan cheese
  • Sea salt and freshly ground black pepper
  • Shaved Parmesan cheese, for serving

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Spicy Rocket Fettuccine

  1. Reserve a handful of  Leafy Patch Rocket Leaves for garnish.
  2. Gently heat olive oil in a large frying pan, add Wash n’ Toss Rocket Leaves, garlic and chilli. Cook gently, tossing for 1 minute, until rocket has just wilted.
  3. Add fettuccine, grated Parmesan, lemon rind and juice to the pan, generously season with salt and pepper and cook, tossing for 30 seconds.
  4. Divide fettuccine between serving bowls and top with reserved Rocket and shaved Parmesan.


This dish is a really simple mid-week meal that can be served as individual portions or in one large bowl for sharing from the centre of the table.
For a different take on this recipe try adding a packet of torn smoked salmon slices to the sauce.
For a more mild flavour, use Leafy Patch Baby Spinach and toss in a large can of tuna.
Try using spaghetti or linguine instead of fettuccine.
Alternatively you can use dried chilli flakes instead of fresh chillies.

nutritional information per serve

  • Energy 718.0 kj
  • Protein 6.4 g
  • Total Fat 6.2 g
  • Saturated Fat 1.9 g
  • Carbohydrates 21.7 g
  • Sugars 0.3 g
  • Dietary Fibre 1.3 g
  • Sodium 252.0 mg
  • Calcium 103.8 mg
  • Iron 0.6 mg