Spaghetti with broccoli & anchovies
Make spaghetti more exciting with the addition of nuggets of anchovy and chilli
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25-30 minutes
Low-fat
- Cook the spaghetti in a large pan of boiling salted water, according to packet instructions. Cut the broccoli into small florets, thinly slice the thick stalks and throw into the pan of pasta for the last 3 minutes of cooking time.
- Meanwhile, heat 3 tablespoons of olive oil in a frying pan, add the anchovies and chillies and fry briefly. Add the breadcrumbs and cook, stirring, for about 5 minutes until the crumbs are crunchy and golden.
- Drain the spaghetti and return to the pan. Toss with three quarters of the crumb mixture, some salt and pepper and another 2 tablespoons of olive oil. Serve each portion sprinkled with the remaining crumbs.
Per serving
400 kcalories, protein 17g, carbohydrate 78g, fat 4 g, saturated fat 0.5g, fibre 5g, salt 0.8 g
Recipe from Good Food magazine, December 2002.
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http://www.bbcgoodfood.com/recipes/2142/
http://www.bbcgoodfood.com/recipes/2142/
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Ingredients
- 350g dried spaghetti
- 350g broccoli
- 6 anchovies , chopped
- 2 fresh red chillies , seeded and finely chopped
- 100g white breadcrumbs , made with stale bread
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25-30 minutes
Low-fat
Ingredients
- 350g dried spaghetti
- 350g broccoli
- 6 anchovies , chopped
- 2 fresh red chillies , seeded and finely chopped
- 100g white breadcrumbs , made with stale bread
Per serving
400 kcalories, protein 17g, carbohydrate 78g, fat 4 g, saturated fat 0.5g, fibre 5g, salt 0.8 g
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13 April 2010
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12 November 2011
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11 January 2012
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11 January 2012
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