“The lemon and heat balance out this dish perfectly, and a perfect excuse to use purple sprouting broccoli”

• extra-virgin olive oil
• 3 garlic cloves, finely sliced
• 1 long red chilli, finely diced
• 20g fresh white breadcrumbs
• ½ lemon, finely grated zest
• 150g spaghetti
• 125g purple sprouting broccoli, trimmed and cut into short lengths

Heat 2 tbsp oil in a small non-stick frying pan and add the garlic and chilli. Cook for 1-2 minutes over a very low heat, stirring occasionally. Tip out into a bowl. Return the pan to the heat and add the breadcrumbs. Cook over a medium heat for 4-5 minutes, stirring constantly until golden. Remove from the heat, stir in the lemon zest and season well. Keep warm.

Cook the spaghetti following pack instructions. Add the broccoli for the last 3 minutes of the pasta cooking time. Drain, reserving 3-4 tbsp of the cooking water, and return to the pan. Pour over the cooking water and garlic and chilli oil. Toss well together and divide between two warmed bowls. Sprinkle with the breadcrumbs.

Source : Adapted from Olive Magazine, April 2011. (only slight changes)

Servings/Yield : Serves 2

Difficulty : Easy

Course : Main

Preparation Times : Prep 5min, Cook 15min

Nutrition: per serving : 338 kcalories, protein 13.1g, carbohydrate 66g, fat 4.3 g, saturated fat 0.6g, fibre 4.8g, salt 0.22 g

Notes: Common broccoli can be used for this recipe, just divide into bite sized floretes for easy cooking.

Tags: bread crust, brocolli, linguini, spicy