This is a light but heartwarming pasta variant.
BROCCOLI-SHRIMP SPAGETTI WITH A TOMATO DUO
200 g broccoli (frozen), broiled until al dente
200 g cherry tomatoes, quartered
50 g dried tomatoes, cut in small cubes
200 g shrimp, thawed
2 garlic cloves
1 medium hot dried chili (optional)
250 g Spaghetti
50 ml olive oil
Bring water to a boil and cook pasta al dente. Meanwhile heat half the oil in a skillet and add garlic and chili. Fry for a few seconds and then add shrimp, add salt and pepper. Sautee for about 5 minutes or until done. When the spaghetti are done, drain, quickly mix all ingredients in a large bowl and season to taste. Done!