This speedy spaghetti dish is a brilliant way to serve broccoli - pepped up beautifully with garlic, a little bit of chilli and some fresh sage. If you like, add chicken pieces.
- 140g spaghetti
- 140g broccoli
- 3 tbsp. extra-virgin olive oil
- 12 fresh sage leaves
- 1/4 tsp. dried chilli flakes
- 1 garlic clove
- 2 shallots
- Large handful freshly grated parmesan cheese
Chop the broccoli into florets. Crush the garlic chove and thinly slice the shallots. Shred the sage leaves. Bring a pot of boiling salted water to the boil and add the spaghetti. Cook according to packet instructions, then drop the broccoli in for the last 4 minutes of cooking.
Heat oil in a frying pan. Add the shallots and garlic clove, then fry over a medium heat for 5 minutes or until softened and lightly golden. Add chillies and sage leaves and fry for a further minute or two, then drain the spaghetti and broccoli and add to the olive oil mix.
To serve, sprinkle evenly with parmesan cheese.