Spaghetti with tomato, broccoli and olives
11
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Try this version of spaghetti for a low-fat vegetarian spin on a pasta classic
Ingredients
Wholemeal pasta, dry
60 g, spaghetti
Broccoli
150 g, trimmed, cut into florets
Garlic
1 clove(s), crushed
Tomato(es)
1 medium, roma, finely chopped
Fresh lemon rind
½ tsp, finely grated
Black olives, drained
6 individual, kalamata, halved
Lemon juice
2 tsp
Rocket
30 g, baby, chopped
Feta cheese
30 g, goat's, crumbled
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
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