Full of goodness, healthy and ready in twenty minutes! I make this yummy pasta dish on a regular basis as it is perfect for a quick midweek supper after work. The combination of spicy broccoli and salty anchovies gives it so much flavour!
Ingredients (serves 4)
50g tin anchovies
350g tenderstem broccoli, trimmed
500g cherry tomatoes, whole
4 cloves of garlic, sliced
1 red chilli
zest and juice of 1 lemon
2tbsp mini capers, to serve
1. Cook the pasta in boiling water according to the pack instructions.
2. Drain 11/2 tbsp of oil from the anchovy tin into a pan and finely chop the anchovies. Gently fry with the garlic and chilli for 2 minutes until the garlic is golden. Add the broccoli and cherry tomatoes, along with 3tbsp water and cook for 5 minutes, until the broccoli is tender and some of the cherry tomatoes have burst.
3. Drain the pasta and stir through the lemon juice. Add the veg and capers, then top with a sprinkle of lemon zest and a grind of pepper.
Who thought low calorie could taste so good?