| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 485 |
| Fat | 7.5g |
| Saturates | 0.9g |
| Protein | 18.1g |
| Carbs | 82.3g |
| Sugars | 4.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Bring a large pot of salted water to the boil. Cut the florets from the head of the broccoli, place them in the pan and boil for 6-8 minutes until al dente. Remove with a slotted spoon and refresh in iced water, drain and set aside.
2
Add the fusilli to the same pot of boiling water and cook according to the package instructions until al dente.
3
Deseed the red chilli and chop finely with the garlic. In a separate frying pan, sauté the 2 garlic cloves and red chilli in the olive oil for 2 minutes then add the anchovies (drained, if in oil), finely chopped parsley and breadcrumbs. Sauté until lightly golden and season. Toss the broccoli through to coat. Serve immediately.
