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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a large saucepan, heat the oil, the contents of the anchovy tin, the garlic and chilli flakes (if using). Fry gently for about 2 minutes, until the garlic is tender and the anchovies are melted.
Add the broccoli, toss to coat in the garlicky oil, then pour in the stock and simmer for 20-25 minutes, until the broccoli has broken down and the sauce is thickening. Mash a little if needed.
Cook the penne in salted boiling water for 12 minutes, reserving a mug of cooking water, then drain. Tip the pasta into the broccoli sauce. Stir through the lemon zest, a squeeze of juice, the 3 tbsp cheese and a splash of pasta water. Grind over lots of black pepper and sprinkle with extra cheese before serving.
You can use frozen broccoli for this recipe – just add it in straight from the freezer. To make it vegetarian, leave out the anchovies adding a little extra oil and some chopped rosemary instead. Swap the parmesan for a vegetarian hard cheese.
Typical values per serving when made using specific products in recipe
Energy | 1,810kJ/ 429kcals |
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Fat | 8.4g |
Saturated Fat | 2.4g |
Carbohydrates | 65g |
Sugars | 4.5g |
Fibre | 8.3g |
Protein | 19g |
Salt | 1.3g |
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