Recipe: Sausage and Broccoli Spaghetti

Lower fat beef sausages add plenty of taste without unwanted calories or fat. Quick to cook, this recipe serves four.

Ingredients

• 375g lower fat beef sausages with casings removed
• 1 head of broccoli cut into small florets
• 120g baby rocket leaves
• 200g cherry tomatoes
• 350g wholemeal spaghetti
• ¼ cup fresh basil
• 2tbs grated parmesan, plus more to serve
• 2tbs slivered, toasted almonds
• 1 crushed clove of garlic
• ¼ cup extra virgin olive oil

Instructions

1. Cook spaghetti as directed on the packet until al dente. Add the broccoli for the last 2 minutes of cooking time. Drain, reserving 125ml (1/2 cup) of cooking liquid and return spaghetti to pan.
2. Process half the rocket plus the almonds, basil, parmesan and garlic until finely chopped. Keep the motor running as you add the oil in a fine, steady stream. Season with salt and pepper.
3. Heat a large, non-stick frying pan over a high heat and cook the sausages, breaking up the meat with a wooden spoon. Cook for about 4 minutes until browned. Add the tomatoes and cook until they begin to soften, for about 2 minutes.
4. Add the sausage mix, the pesto and remaining rocket to the spaghetti and toss well to combine. Divide between four bowls and top with additional parmesan. Serve and enjoy.