Simple spaghetti recipe

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  • Yield: 4 Servings


  • 320 g dried spaghetti
  • 300 g tenderstem broccoli
  • ½–1 fresh red chilli
  • 8 anchovy fillets
  • 4 cloves of garlic
  • 2 sprigs of fresh rosemary
  • 1 lemon
  • Parmesan cheese (optional)
  • 500 g ripe mixed-colour tomatoes
  • A few sprigs of fresh basil
  • Extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 lemon
  • 125 g low-fat cottage cheese
How to Make It
  1. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions. Roughly chop the tomatoes and put them into a bowl. Tear in most of the basil leaves, add 1 tablespoon of oil and the balsamic, then toss and season to taste. Grate the zest of 1 lemon into a nice smallish serving bowl, then squeeze in half the juice. Stir in the cottage cheese, then top with your dressed tomatoes and a few small basil leaves.
  2. Trim the broccoli and halve the stalks lengthways, then finely slice the chilli. Turn the heat under the tray up to medium-high and add 4 tablespoons of oil, the chilli and anchovies. Squash in the unpeeled garlic through a garlic crusher, strip in the rosemary leaves and add the broccoli, then add a splash of pasta water. Use tongs to shake and move everything around.
  3. Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the broccoli, the juice of a lemon and enough cooking water to make it shiny. Season to taste, and serve with a grating of Parmesan, if you like, and the tomato, basil and creamy curd salad on the side.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
553 kcal
Calories from Fat:
183.6 kcal
% Daily Value*
Total Fat
20.4 g
Saturated Fat
4.0 g
Trans Fat
0.0 g
66.1 g
7.3 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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