Spaghetti with tomato, broccoli and olives
Dry wholemeal pasta
60 g, spaghetti
150 g, trimmed, cut into florets
1 clove(s), crushed
1 medium, roma, finely chopped
Fresh lemon rind
½ tsp, finely grated
6 individual, kalamata, halved
30 g, baby, chopped
30 g, goat's, crumbled
1 x 3 second spray(s)
- Cook the pasta in a saucepan of boiling salted water following the packet directions or until al dente, adding the broccoli 2 minutes before the end of cooking time. Drain, reserving 1/4 cup (60ml) of cooking liquid. Return the pasta to the pan.
- Meanwhile, lightly spray a medium frying pan with oil and heat over medium heat. Cook the garlic, stirring, for 30 seconds. Add the tomato and lemon rind and cook, stirring, for 2 minutes. Add the olive and lemon juice and cook for 1 minute or until heated through.
- Gently toss the tomato mixture and rocket through the pasta and broccoli, adding a little of the reserved cooking liquid. Season with salt and freshly ground black pepper. Serve topped with the feta.