Wholewheat pasta with broccoli & almonds

Wholewheat pasta with broccoli & almonds

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(3 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 2
Brown spaghetti keeps you fuller for longer - team it with healthy greens flavoured with garlic, chilli and lemon

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal638
  • fat23g
  • saturates3g
  • carbs82g
  • sugars6g
  • fibre16g
  • protein26g
  • salt0g
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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 clove, thinly sliced
  • 250g wholewheat spaghetti
  • 300g thin-stemmed broccoli, cut into pieces
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g flaked toasted almond
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • Parmesan shavings (or vegetarian alternative), to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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Comments (6)

jule955's picture

That's A LOT of pasta!!! I tried using mushrooms with the broccoli but it didn't go very well with the lemony taste. Carrots and peas work well though. I thought it was nice but lacked a bit of flavour.

sarahe_nye's picture

Lovely quick and tasty dish, but I think the pasta amount is wrong. I'd allow no more than 75g per person, unless you're some kind of athlete!

lydiaalicereed's picture

I added some creme fraiche when serving! Yum!

TotalDietFood's picture

We've started using only wholewheat pasta now. Its nicer, we think, and definitely has far less bad sugars and carbs. Great recipe this one for sure.

www.totaldietfood.com

millarm's picture
5

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.

n0rthw1nds's picture
3

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.

Questions (0)

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Tips (1)

pingandpong's picture
5

Add some prawns to the chilli and garlic for a seafood take on this vege beauty.