Photo of Weekday spaghetti by WW

Weekday spaghetti

Points® value
Total Time
25 min
10 min
15 min
Broccoli is the star of the show in this easy Italian-inspired pasta dish. The chilli flakes bring some welcome heat, but you can use red pepper flakes for a milder, sweeter result.


Wholewheat Pasta, dry

180 g

Broccoli, raw

300 g, chopped

Olive Oil

1 tablespoon(s)


3 clove(s), thinly sliced

Chilli flakes

1 pinch, plus extra to garnish

Anchovies in oil, drained

6 individual, finely chopped

Parmesan Cheese

20 g, shaved, to serve


  1. Cook the pasta in a large pan of boiling water to pack instructions until al dente, adding the broccoli to the pan for the last 2 minutes of cooking time. Drain, reserving 60ml of the pasta cooking water.
  2. Meanwhile, heat the oil in large, deep nonstick sauté pan set over medium heat. Add the garlic and chilli flakes, then cook, stirring constantly, for 1 minute. Add the anchovies and cook for 1 minute, stirring frequently, until the anchovies soften.
  3. Add the pasta and broccoli to the pan, season well and toss together. Cook for 1-2 minutes, adding the reserved cooking liquid if the mixture seems a little dry.
  4. Divide the pasta between plates, then scatter over the shaved Parmesan and extra chilli flakes to serve.


The anchovies add a salty richness but if you’re not keen on them, simply leave them out.