Broccoli wholewheat fusilli with chilli and breadcrumbs

In search of some tasty new veggie dishes? This hearty pasta dish combines freshly cooked broccoli with a light kick that's ready in half an hour!
Broccoli, Vegetarian, Pasta dishes
January 13, 2019
Level Easy
Preparation Time 10 Minutes
Cooking Time 15 Minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra

INGREDIENTS

1 head of broccoli, cut into florets
250g spinneysFOOD Organic Whole Wheat Fusilli
Zest and juice of 1 lemon
2 cloves garlic, grated
1 red chilli, deseeded and sliced
30ml olive oil
2-3 anchovies in oil, drained (optional)
20g flat leaf parsley, finely chopped
250ml breadcrumbs
Sea salt and freshly ground black pepper, to taste

METHOD

  • 1

    Bring a large pot of salted water to the boil. Blanch the broccoli florets for 6-8 minutes until al dente. Remove with a slotted spoon and refresh in iced water, drain and set aside

  • 2

    Add the fusilli to the same pot of boiling water and cook according to the package instructions until al dente

  • 3

    In a separate frying pan, sauté the garlic and chilli in the olive oil for 2 minutes then add the anchovies, parsley and breadcrumbs. Sauté until lightly golden and season. Toss the broccoli through to coat. Serve immediately

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