Spaghetti with Tenderstem^® broccoli, Garlic & Chilli

Spaghetti with Tenderstem^® broccoli, Garlic & Chilli

There isn’t much to this dish, but that’s the essence of classic cooking, isn’t it? Knowing what to do with flavours is the secret here.

Preparation time

5 minutes

Cooking time

15 minutes

Serves

4

Dietary requirements

Pescatarian

Nutritional information per serving

kcal 597
Fat 24.3g
Saturates 7.2g
Carbs 77g
Sugars 3.1g
Fibre 6g
Protein 22g
Salt 0.8g

Try with Frozen Tenderstem^®

Ingredients

400g spaghetti
60ml good quality olive oil
3 garlic cloves, crushed
2 fresh red chillies, finely chopped and deseeded
100g Tenderstem^® broccoli
2 tinned anchovies, finely chopped
10 basil leaves, ripped
100g Parmesan, grated
2 tbsp chopped parsley
Sea salt and black pepper

Method

Cook the spaghetti according to pack instructions and drain thoroughly, reserving some of the cooking water.
Heat the oil in a pan and add the garlic, Tenderstem^® broccoli, anchovy and chilli and sauté for about 3 minutes until the garlic is soft, make sure that you cook over a medium heat as you do not want to burn the garlic.
When the Tenderstem^® broccoli is cooked through add the pasta and Parmesan to the pan with a little of the water from the pasta pot and toss to combine, season and serve immediately with a sprinkling of fresh basil and parsley.