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Broccoli, orange and almond spaghetti
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Broccoli, orange and almond spaghetti
This speedy broccoli spaghetti is packed with flavour and comes in at under 500 calories per serving
Serves: 2
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
471Kcal
Fat
18gr
Saturates
2gr
Fibre
13gr
Protein
18gr
Salt
0.3gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 150g wholewheat or regular spaghetti
- 2 tbsp olive oil
- ½ x 30g tin anchovies in oil, drained
- 2 garlic cloves, finely chopped
- ½-1 red chilli, deseeded and diced
- zest and juice of ½ orange
- 200g Tenderstem broccoli, each cut into 3-4 pieces
- 15g toasted flaked almonds
Step by step
- Bring a large pan of salted water to the boil. Drop in the spaghetti and cook for 5 minutes.
- Meanwhile heat the oil in a frying pan. Add the anchovies, garlic and chilli; cook for 3-4 minutes until the anchovies have broken down. Squeeze in the orange juice and add three-quarters of the orange zest. Leave on a low heat to bubble.
- Drop the broccoli into the water with the spaghetti and cook for a further 3-4 minutes until both are tender but with a little bite. Drain, saving a splash of pasta water.
- Toss the pasta and broccoli with the anchovy mixture, adding a little of the pasta water to create a sauce. Season with black pepper, divide between 2 bowls and top with the toasted almonds and the remaining orange zest.