1 red chilli, deseeded and sliced (add extra chilli if you like)
3 garlic cloves, thinly sliced
250g wholewheat spaghetti
300g thin-stemmed broccoli, cut into pieces
zest 1 lemon
25g flaked toasted almonds
parmesan shavings (or vegetarian alternative), to serve
Bring a large pan of salted water to the
boil. Meanwhile, heat the olive oil in a
large frying pan. Add the chilli and garlic,
and cook on a low heat until golden.
Remove from the heat.
Add the pasta to the water and cook
following pack instructions. In the final
4 mins of cooking, add the broccoli.
Once cooked, drain and tip into the garlic
pan. Add the lemon zest and almonds,
and toss together well. Serve in bowls,
topped with Parmesan shavings.