Weekday spaghetti
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Wholewheat Pasta, dry
180 g
Broccoli, raw
300 g
Olive Oil
1 tablespoon(s)
Garlic
3 clove(s)
Chilli flakes
1 pinch
Anchovies in oil, drained
6 individual
Parmesan Cheese
20 g
Instructions
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.
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