150 g wholemeal spaghetti
300 g broccolini, roughly chopped
1 tsp oil
1 eschalot, sliced
large pinch chilli flakes, plus more to serve
1 clove garlic, crushed
1 lemon, zested and juiced
- Cook the spaghetti according to packet instructions, adding the broccolini to the pan for the final 3 minutes, then drain.
- Meanwhile, heat 1 tsp oil in a large frying pan, and fry the eschalot, chilli flakes and garlic gently for 1-2 minutes until starting to soften. Add the drained pasta and broccolini to the pan, and mix in the lemon zest, ½ the juice and season well. Divide between pasta bowls, sprinkle with extra chilli and serve.