1. Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions.
2. Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan. 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. Drain the pasta then toss everything together. Serve scattered with parmesan.
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|Serving Size: 1 Serving (1278g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 498 (34%)|
|Amt Per Serving||% DV|
|Total Fat 55.4g||74 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 637.5mg||196 %|
|Sodium 1155.6mg||40 %|
|Potassium 4558.8mg||120 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 6.8g|
|Protein 220.6g||315 %|
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Calories per serving: 1477
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