In this recipe, spaghetti and broccoli are tossed with olive oil, garlic, chillies, lemon and flaked almonds to create a flavoursome dish that can be whipped up in just half an hour.
- 250g spaghetti
- 300g thin-stemmed broccoli
- 2 tbsp. extra-virgin olive oil
- 1 red chilli
- 3 garlic cloves
- Zest of 1 lemon
- 25g toasted flaked almonds
- Small handful grated parmesan cheese
Thinly slice the broccoli. Slice the chilli in half lengthways. Scoop out the seeds then thinly slice the flesh. Thinly slice the garlic cloves.
Bbring a pot of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drop in the broccoli for the last 3-4 minutes. Drain.
Meanwhile, heat oil in a large frying pan. Add the garlic and chilli and cook for 2-3 minutes or until fragrant. Add the spaghetti and broccoli to the pan, then add the lemon zest and almonds and toss to combine. Top with parmesan.