10-Min Bangin' Chilli & Garlic Tenderstem Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a full kettle

Heat a large wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium-high heat

Meanwhile, chop the courgette[s] roughly

Once hot, add the chopped courgette and cook for 4-5 min or until starting to soften

While the courgette softens, add the quick cook spaghetti and Tenderstem broccoli to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook for 3-4 min or until cooked with a slight bite, then drain

While the spaghetti and broccoli are cooking, dissolve 1/2 [1] Knorr vegetable stock cube in 200ml [350ml] boiled water

Add the roasted garlic paste – this is your stock

Cut the lemon[s] in half

Cut half the lemon into wedges

Add the drained spaghetti and Tenderstem to the courgette pan with the chilli flakes, baby spinach and stock

Add the grated Italian hard cheese and cook for 1-2 min or until the sauce has thickened slightly and the spinach has wilted

Squeeze in the juice from the lemon half[ves] – this is your chilli & garlic Tenderstem spaghetti