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Recipe provided by Donna Hay



400g dried spaghetti

1½ tablespoons extra virgin olive oil

4 long red chillies, deseeded and shredded

⅓ cup (65g) salted baby capers, rinsed

2 tablespoons finely grated lemon rind

3 cloves garlic, thinly sliced

150g rocket (arugula), shredded

⅓ cup (80ml) lemon juice

sea salt and cracked black pepper

finely grated parmesan, to serve


Cook the pasta in a large saucepan of salted, boiling water for 6–8 minutes or until al dente. Drain and keep warm. Heat the oil in a medium non-stick frying pan over high heat.

Add the chilli and capers and cook for 30 seconds  or until crisp. Add the lemon rind and garlic and cook  for a further minute or until golden.

Add the pasta, rocket, lemon juice, salt and pepper  and gently toss to combine. Divide between bowls and sprinkle with parmesan to serve. 

Serves 6.