Wholewheat pasta with broccoli & almonds

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• kath

  09 January 2013

  kath rated and commented on this recipe

  

  I would never make this for guests as it is rather ordinary, but is suitable for an easy, healthy midweek meal. The quantity of pasta would have been too much for us, so I reduced that. We did quite enjoy it, and I will probably make it again.

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• Megs

  14 April 2013

  Megs rated and commented on this recipe

  

  I love this and make it a lot, though I have altered it slightly. I make it with 75-100g tagliatelle per person instead of wholewheat spaghetti and I vary the veg depending on what we have in. I've found it works particularly well with frozen peas.

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Ingredients

• 2 tbsp extra-virgin olive oil
• 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Super healthy

Ingredients

• 2 tbsp extra-virgin olive oil
• 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

PER SERVING

638 kcalories, protein 26g, carbohydrate 82g, fat 23 g, saturated fat 3g, fibre 16g, sugar 6g, salt 0 g

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