Fuelling Spaghetti With Fresh Herbs Recipe

Sometimes the simplest things are the best. Not only is this one of the quickest dishes to make, it is great food for endurance: packed with low GI carbohydrate, light on the stomach, plenty of vitamins from the herbs and garlic, plus a little protein from the cheese. 

An image of Fuelling Spaghetti With Fresh Herbs Recipe
Cooking time
10 minutes
2 people

Nutritional facts

Calories 315.9 (kcal)
Protein 8.7 (g)
Carbs 33.2 (g)
Fat (g)

Recipe Information

Prep: 2 minutes Cooking: 10 minutes
Serves: 2

Ingredients hide check list

Anchovies are really high in sodium, so adding these is a really good way of naturally increasing salt intake after a hot and sweaty workout. Good herbs to use are flat-leaf parsley, basil, chives, mint, marjoram, oregano ... whatever you can lay your hands on.


  1. Bring a large pan of water to boil. Add some salt and then the spaghetti and cook according to pack instructions.  
  2. Sweat the garlic in the olive oil over a low heat, add the chili, lemon zest, anchovies and herbs and soften slightly.  
  3. Drain the spaghetti when it is cooked, reserving some of the cooking liquid to prevent the pasta from sticking together. Add the spaghetti to the herby sauce and toss well to combine. If you are not using anchovies, you may need to add some salt at this stage.  
  4. Serve with some parmesan cheese and freshly ground black pepper. A fresh tomato and basil salad goes really well with this dish as an accompaniment.