This is a simple way to enjoy fresh greens at their best. You can use other pasta instead if you prefer – try the sauce with bucatini or the large, flat pappardelle for a change.
SERVES 4
PREP TIME 10 MINS
COOK TIME 12 MINS
Pan
Large Frying Pan
| 12 oz (350g) dried spaghetti |
| Salt and freshly ground black pepper |
| 7 oz (200g) sprouting broccoli or broccoli rabe |
| 5 tbsp olive oil |
| 1 bunch spring onions, trimmed and chopped |
| 1 tsp dried chilli flakes |
| 1 tbsp lime juice |
| Parmesan cheese, grated, to serve |
| FOR A GLUTEN FREE VERSION use gluten-free pasta |
| 1. Cook the spaghetti in boiling salted water according to the packet’s instructions. Drain and return to the pan. |
| 2. Meanwhile, trim the broccoli, cut the heads into small florets, and chop the stalks. |
| 3. Heat the oil in a large frying pan or wok. Add the broccoli and spring onions and stir-fry for about 4 minutes until just tender. |
| 4. Tip the contents of the pan into the spaghetti. Add the chilli, lime juice, and seasoning to taste. Toss gently, pile onto plates, and serve with plenty of Parmesan cheese. |
| Fat: 110.84 g | Fiber: 24.8 g |
| Iron: 13.68 mg | Sugar: 17.72 g |
| Calcium: 1780.76 mg | Sodium: 2835.24 mg |
| Potassium: 1881.16 mg | Calories: 3243.09 kcal |
| Protein: 123.53 g | Vitamin A: 6980.26 IU |
| Vitamin C: 49.11 g | Carbohydrates: 410.03 g |
| Saturated Fat: 31.08 g | Cholesterol: 81.6 mg |