Summer spaghetti

Name: Summer spaghetti
Yield: 4 servings
Cuisine: Boil
Ingredients: 400.00 g broccoli broken into florets; 45.00 ml fresh chillies 573; 8.00 garlic cloves, crushed; 5.00 anchovy fillets; 500.00 g pasta spaghetti; freshly ground black pepper; olive oil; parmesan cheese freshly grated

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

400.00 g	broccoli — broken into florets
45.00 ml	fresh chillies — 573
8.00	garlic — cloves, crushed
5.00	anchovy fillets
500.00 g	pasta — spaghetti
	freshly ground black pepper
	olive oil
	parmesan cheese — freshly grated

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Method:

Wash broccoli and blanch in boiling water for 3 to 4 minutes. Remove and set aside.
Heat olive oil and gently sauté garlic until sizzling and golden. Stir in anchovies and cook for about 1 minute.
Toss drained broccoli into pan and stir gently to heat through.
Toss broccoli mixture with hot spaghetti, season and serve with extra olive oil and lots of Parmesan cheese.
TOTAL KILOJOULE COUNT: 11 740 kJ (2 805 Cal). A portion: 2 935 kJ (700 Cal).