Anchovy Broccoli Spaghetti

Anchovy Broccoli Spaghetti is a 20-minute fakeaway dinner. Pick estimates $5.68 a serving, above the catalog average of $5.05, with 24g of protein and 560 kcal. You need stove and 7 ingredients.

• 20 minCook time
• $5.68Est. cost
• 560Calories
• 24gProtein
• 70gCarbs
• 18gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍝SpaghettiPantry3 oz
• 🐟Anchovy FilletsPantry4 piece
• 🥦BroccoliProduce1½ cup
• 🧄GarlicProduce2 clove
• 🌶️Red Pepper FlakesPantry1 tsp
• 🫒Olive OilPantry2 tbsp
• 🧀Parmesan CheeseDairy & Eggs½ oz

Method

1. Cook the spaghetti in salted boiling water, adding the broccoli florets for the final 3 minutes, then drain, reserving 0.5 cup of the pasta water.
2. Mince the garlic and roughly chop the anchovy fillets.
3. Heat the olive oil in a skillet over medium heat and melt the anchovies with the garlic and red pepper flakes for 2 minutes, mashing with a spoon.
4. Add the drained spaghetti and broccoli to the skillet with a splash of the reserved pasta water.
5. Toss everything together over medium heat for 2 minutes until glossy.
6. Grate the parmesan over the top.
7. Serve immediately.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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