Gluten Free Penne with Broccoli, Garlic and Chilli

This combination of fresh vegetables makes a delicious, easy midweek dinner.

 60 ml PURE OLIVE SPREAD (MELTED)
 400 g GLUTEN FREE PENNE
 3 CRUSHED GARLIC CLOVES
 450 g BROCCOLI FLORETS
 2 FRESH RED CHILLI (FINELY CHOPPED AND DESEEDED)
 10 BASIL LEAVES (RIPPED)
 1 tbsp PARSLEY (CHOPPED)

1

Heat the Pure spread in a pan and add the garlic, chilli and broccoli and sautee over a medium heat for 5 minutes until the garlic is soft.

2

If you wish at this point you could discard the garlic because the olive oil would have already infused.

3

Cook the penne according to pack instructions and drain thoroughly.

4

Add the pasta to the pan with a little of the water from the pasta pot and toss to combine, serve immediately with a sprinkling of fresh basil and parsley.