140g Tenderstem broccoli, trimmed and cut into 5cm lengths
3 tbsp olive oil
2 shallots, sliced
1 garlic clove, finely chopped
¼ tsp crushed chillies
12 sage leaves, shredded
grated parmesan (or vegetarian alternative), to serve (optional)
Boil the spaghetti for 1 min. Add the
broccoli and cook for 4 mins more.
Meanwhile, heat the oil in a frying pan
and add the shallots and garlic. Gently
cook for 5 mins until golden. Add the
chillies and sage to the pan and gently
cook for 2 mins. Drain the pasta, mix
with the shallot mixture in the pan,
then scatter with Parmesan, if you like.