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Serves 2 2 tbsp extra vigin olive oil
2 tbsp parmesan cheese
2 medium shallots, sliced
7 broccoli florettes
2 teasp Massel Vegetable Style Stock Powder
1/2 packet fettucine or other pasta shape
6 anchovy fillets in oil, well drained
2 tbsp light cream
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Add pasta to a large pot of rapidly boiling, salted water. Cook til al dente, as per instructions. Meanwhile heat oil in large frypan. Add shallots and chopped anchovies. Cook over low heat for 3 minutes. Add broccoli florettes. Sprinkle with stock powder and saute for 1 minute or til bright green. At this stage your pasta should be ready. Drain and add pasta to sauce. Mix in well. Add cream and parmesan cheese. Stir in quickly. Serve topped with shaved parmesan and freshly ground black pepper.
Lowfat, low salt, low sugar, no egg, no pork no red meat
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