300g fusilli lunghi pasta (or any other long, thin pasta)
3 tbsp olive oil
2 garlic cloves, crushed
200g tenderstem broccoli, sliced or cut in half
400g cherry tomatoes, halved
Salt and black pepper
60g Parmesan, grated
A small handful of fresh basil, chopped
- Bring a pot of salted water to the boil and cook the pasta according to the package instructions.
- Heat the oil in a frying pan over a medium heat and cook the garlic and broccoli for two minutes.
- Add the tomatoes and continue cooking for 5-7 minutes, until they start to release their juices and form a sauce. Season well with salt and pepper.
- Drain the pasta and add to the pan, tossing well to combine. Add the Parmesan and fresh basil just before serving.
Per serving: 442kcal, 15.3g fat (4g saturated), 62.7g carbs, 5.2g sugar, 5.2g fibre, 17.7g protein, 0.148g sodium