Spaghetti with chilli, broccoli and pancetta
Recipe by Chef Tom Walton for GI Foundation A healthy take on comfort cooking, this low GI spaghetti ticks all the boxes for a midweek dinner.
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Cooking tools:
- Stove
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 500g spaghetti
- 300g broccoli, chopped
- 150g pancetta
- 100g goat’s cheese
- 4 garlic cloves, minced
- 2 red chillies, sliced
- 2 spring onions, sliced
- 3 tbsp olive oil
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