Pasta shells with broccoli & anchovies

A quick, tasty pasta dish that is low fat and a good source of vitamin C and folic acid too

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 426
  • fat 6g
  • saturates 1g
  • carbs 78g
  • sugars 4g
  • fibre 6g
  • protein 19g
  • salt 0.92g


  • 1 large head broccoli, cut into small florets
  • 400g orecchiette pasta
  • 1 tbsp olive oil
  • 3 garlic cloves, sliced
  • 50g can anchovies in oil, drained and roughly chopped
  • 1 large red chilli, deseeded and finely chopped or 1 tsp chilli flakes
  • half a lemon
  • parmesan shavings, to serve


Don't like anchovies?
Anchovies are preserved in brine, then stored in oil or salt. Pat them with kitchen paper to absorb excess oil before cooking. If using those packed in salt, rinse well first. You can replace the anchovies with tinned tuna.


  1. Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions.

  2. Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan. Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through. Drain the pasta then toss everything together. Serve scattered with parmesan.

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