Pasta Shells With Broccoli & Anchovies

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  large head broccoli, cut into small florets
• 14  ounces pasta shells
• 1  tablespoon olive oil
• 3  garlic cloves, sliced
• 2  ounces  anchovies packed in oil, drained and roughly chopped
• 1  large red chili peppers, deseeded and finely chopped or 1  teaspoon  chili flakes
• 1⁄2 lemon
•  parmesan cheese, shavings, to serve

Directions

1. Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water.
2. Cook the pasta in the same water as the broccoli according to pack instructions.
3. Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chili and half a cup of pasta cooking water to the pan.
4. 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.
5. Drain the pasta then toss everything together. Serve scattered with parmesan.