Broccoli and Anchovy Pasta

Anchovies are a great source of Omega-3 fats, and because they’re a smaller fish they don’t accumulate much mercury like larger fish (tuna etc.) so they’re great to eat during pregnancy, and awesome for growing little bodies.
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Broccoli is a powerhouse of nutrients, just one cup contains over 40% RDI of Folate which is important for conception & pregnancy, around 50% RDI of chromium to help with regulating blood glucose levels, as well as being rich in magnesium, iron, calcium & selenium.

INGREDIENTS

  • 1 head broccoli, finely diced

  • 1/4 cup sun-dried tomatoes, sliced

  • 10 anchovy filets, chopped

  • 50g pine nuts, lightly toasted

  • chili flakes (optional)

  • pasta (I use whole meal)

  • 1 tbsp olive oil

METHOD

  1. Heat olive oil on a large frying pan on a medium heat, and add broccoli.

  2. Stir fry for a couple of minutes before adding anchovies and sundried tomatoes.

  3. Add a splash of water and continue to cook until broccoli has softened (add chili flakes at this point if using).

  4. Meanwhile, cook pasta in boiling water until al dente.

  5. Combine pasta, broccoli mix, and pine nuts to the frying pan and mix until combined.

  6. Serve immediately.

Enjoy!

Main CourseSamantha Chanpasta, broccoli pastaComment