Fennel & celery salad
This simple salad is a refreshingly crisp and crunchy addition to any meal
Wholewheat pasta with broccoli & almonds
Serves 2
Easy
Prep:
Cook:
Brown spaghetti keeps you fuller for longer - team it with healthy greens flavoured with garlic, chilli and lemon
Skip to ingredients
- 2 tbsp extra-virgin olive oil
- 1 red chillideseeded and sliced (add extra chilli if you like)
- 3 garlic clovesthinly sliced
- 250g wholewheat spaghetti
- 300g thin-stemmed broccolicut into pieces
- zest 1 lemon
- 25g flaked toasted almond
- parmesanshavings (or vegetarian alternative), to serve
Nutrition: per serving
- kcal638
- fat23g
- saturates3g
- carbs82g
- sugars6g
- fibre16g
- protein26g
- salt0glow
Method
step 1
Bring a large pan of salted water to the boil. Meanwhile, heat the olive oil in a large frying pan. Add the chilli and garlic, and cook on a low heat until golden. Remove from the heat.
step 2
Add the pasta to the water and cook following pack instructions. In the final 4 mins of cooking, add the broccoli. Once cooked, drain and tip into the garlic pan. Add the lemon zest and almonds, and toss together well. Serve in bowls, topped with Parmesan shavings.
