Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Broccoli wholewheat fusilli with chilli and breadcrumbs

Italian 10 Mins Prep · 15 Mins Cook

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.
Add the fusilli to the same pot of boiling water and cook according to the package instructions until al dente.
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.