Pasta Shells With Broccoli & Anchovies |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A quick, tasty pasta dish that is low fat and a good source of vitamin C and folic acid too. Ingredients:
1 large head broccoli, cut into small florets |
14 ounces pasta shells |
1 tablespoon olive oil |
3 garlic cloves, sliced |
2 ounces anchovies packed in oil, drained and roughly chopped |
1 large red chili peppers, deseeded and finely chopped or 1 teaspoon chili flakes |
1/2 lemon |
parmesan cheese, shavings, to serve |
Directions:
1. Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water.
2. Cook the pasta in the same water as the broccoli according to pack instructions.
3. Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chili and half a cup of pasta cooking water to the pan.
4. Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through.
5. Drain the pasta then toss everything together. Serve scattered with parmesan.
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