The humble cabbage has been long forgotten in many Australian diets, most of us can’t name a cabbage dish beyond coleslaw. But this nutritious and inexpensive brassica deserves another look. The mild flavour profile of cabbage easily pairs with a…
Need dinner in a flash? Reach for the fresh veggies in your fridge! This Spaghetti with Chilli, Broccoli and Pancetta is a family favourite and we think you’ll love it too.
- In a pot of boiling, salted water, add in the spaghetti and cook until al dente. Reserve ½ cup of pasta water before draining the pasta.
- While the pasta is cooking, in a fry pan, heat up the garlic, oil and chilli, before adding in the pancetta. Cook until the pancetta browns.
- Next, add in the broccoli and ½ cup of pasta water to help soften the broccoli. Add in the cooked pasta and sliced spring onions.
- Stir well before serving, and crumble fresh goat’s cheese on top. Drizzle over extra olive oil, if desired.