Pasta shells with broccoli & anchovies

Pasta shells with broccoli & anchovies

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(14 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
A quick, tasty pasta dish that is low fat and a good source of vitamin C and folic acid too

Nutrition and extra info

  • Easily halved
  • Healthy

Nutrition: per serving

  • kcal426
  • fat6g
  • saturates1g
  • carbs78g
  • sugars4g
  • fibre6g
  • protein19g
  • salt0.92g
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Ingredients

  • 1 large head broccoli, cut into small florets
    Broccoli

    Broccoli

    brok-o-lee

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

  • 400g orecchiette pasta
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic clove, sliced
  • 50g can anchovy in oil, drained and roughly chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 large red chilli, deseeded and finely chopped or 1 tsp chilli flakes
  • half a lemon
    Lemon

    Lemon

    le-mon

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

  • Parmesan shavings, 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. 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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Comments (10)

lloewenthal's picture
3.75

Very tasty and easy

thecherub's picture

I thought this was quick and easy and tasty although I did add bacon for my non veggie OH. I simplified it slightly by frying chopped bacon then adding all the other ingredients to the same pan before mixing with pasta and broccoli. Will make again.

mercuryzelda's picture
5

So simple and delicious!

fainleog's picture
4

Yum! My type of dish: oodles of flavour and easy to cook!
Couldn't find orecchiette, so used "ordinary" pasta.

mamarazzi's picture
3

It is ok, but I am not sure if the fish goes with it.

crandy's picture
4

Yummy! A nice, light mid week dinner which I will definitely be making again! I used penne instead and added the breadcrumbs too late so they weren't toasted, but it still worked!

vcrovato's picture
4

Good authentic Italian recipe. Try with whizzed breadcrumbs, toast them lightly in a pan with no oil and sprinkle them on top of the pasta just before serving - it adds a nice crunch to it. If the pasta is too dry then add a little olive oil.

maggiemoon's picture
4

This is a very easy, tasy and 'good looking' recipe! We love it - hubbie asked me to make it tonight - as tonight starts his holiday!! So - with a glass of chilled white wine - we shall enjoy!

blackbeetle's picture
4

I used Penn pasta, but it was absolutely delicious. My 3 year old even asked for more. Very moreish although I did save some for lunch next day!

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