Sage adds a lovely savoury note to this delicious pasta dish. If you have any fresh chillies left over from another dish, then swap them for the crushed version here.
SERVES 2 – 20 minutes
– 140g/5oz quick-cook spaghetti.
– 140g/5oz Tenderstem broccoli, trimmed and cut into 5cm/2in lengths.
– 3 tbsp olive oil.
– 2 shallots, sliced.
– 1 garlic clove, finely chopped.
– ¼ tsp crushed chillies.
– 12 sage leaves, shredded.
– grated Parmesan, to garnish (optional).
– zest and juice 1 lime.
Step 1:Bring a pan of water to the boil and cook the spaghetti for 1 minute. Add the broccoli and cook for 4 minutes more.
Step 2:Meanwhile, heat the oil in a frying pan and add the shallots and garlic. Gently cook for 5 minutes until golden. Add the chillies and sage to the pan and gently cook for 2 minutes. Drain the pasta and broccoli, mix with the shallot mixture in the pan, then scatter with Parmesan, if you like.
Note : PER SERVING 419 kcals, protein 12g, carbs 55g, fat 19g, sat fat 3g, fibre 5g, sugar 4g, salt 0.03g