Aglio Olio (with Broccoli & Spaghetti)

1/3  cup		extra virgin olive oil
2  ounces		Anchovy filets
6		to 8 large cloves garlic, crushed & minced
1/2  teaspoon		crushed red pepper flakes
1/4  cup		chopped flat leafed parsley (a couple of handfuls)
2-1/2  cups		bunch broccoli, cut into florets & stems chopped into medium pieces
13-1/4  ounces		whole grain spaghetti, cooked al dente

Tip: For nutritional information on all the ingredients in Aglio Olio (with Broccoli & Spaghetti) just click on each ingredient name. Then adjust the serving size for any Aglio Olio (with Broccoli & Spaghetti) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

(When water is boiling for spaghetti, add broccoli and cook until tender crisp, about 4 minutes. Remove and place with cooked shrimp and add spaghetti to boiling water and cook as directed for al dente) Return pan that shrimp was cooked in to heat & reduce heat to medium low. Remove old garlic with a paper towel. Add 1/4 cup olive oil to pan; add anchovies, garlic, and pepper flakes and break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture. Drain spaghetti, reserving some pasta water, and toss drained spaghetti in the pan with parsley and garlic-pepper oil; then season with coarse salt & pepper to taste. Top with cooked broccoli and shrimp. Divide into 6 bowls and serve with salad & crusty bread. *You can also add broccoli/shrimp and toss before adding spaghetti. Add pasta water as necessary**