Ingredients

• 1 head broccoli
• 4 dices eschallots
• 4 cloves Garlic, finely chopped (4 tspn minced garlic)
• 1tspn capers
• 2 diced chilli (remove seeds of you like)
• 1T Olive Oil
• Spaghetti
• Parmesan or Pecorino cheese
• Pine Nuts (optional)

Method

• Separate and Chop broccoli florets (1cm wide)
• Peel broccoli stem with potato peeler, grate coarsely
• Boil water, add salt and add pasta (cook according to directions, approx 10 mins)
• Cook Eschallots, garlic, capers and chilli in olive oil for 3-4 mins over medium heat
• Add broccoli to pan with salt and pepper, cook 3-4 mins (don’t overcook the broccoli for best texture and flavour)
• Cook pasta, drain well and add to broccoli sauce
• Serve with grated parmesan or pecorino cheese. Add toasted pine nuts.

Source

http://au.lifestyle.yahoo.com/better-homes-gardens/tv-and-video/video/watch/18304571/fast-ed-spaghetti-with-broccoli-and-chilli-ep-27-02-08-2013/aulifestyle-better-homes-and-garden-fast-ed/