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Photo of Spaghetti with tomato, broccoli and olives by WW

Spaghetti with tomato, broccoli and olives

Total Time
25 min
10 min
15 min
Try this version of spaghetti for a low-fat vegetarian spin on a pasta classic


Wholemeal pasta, dry

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

Black olives, drained

6 individual, kalamata, halved

Lemon juice

2 tsp


30 g, baby, chopped

Feta cheese

30 g, goat's, crumbled

Oil spray

1 x 3 second spray(s)


  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.


To serve 4: Use 240g spaghetti, 600g broccoli, 4 garlic cloves, 4 large tomatoes, 2 tsp lemon rind, 24 olives, 2 tbs lemon juice, 120g rocket and 120g feta. Follow the method as above.Wholemeal pasta: If you can't get your hands on wholemeal pasta, you can use plain pasta instead. Opt for wholemeal when possible: it contains up to three times as much fibre and will keep you feeling fuller for longer.