Bring a large pan of salted water to the boil and cook the spelt fusilli until al dente.
Cut the broccoli into small florets and add them to the pasta water shortly before the end of the cooking time, until tender-crisp.
Meanwhile, thinly slice the garlic and let it turn golden slowly in the olive oil over a low heat. Add the chilli flakes to the oil briefly.
Drain the pasta and broccoli, saving a little of the pasta water. Add both straight to the frying pan and toss vigorously with the garlic oil and a little pasta water until a silky sauce forms.
Stir in the lemon juice and season to taste with salt and pepper.
Serve straight away so the broccoli stays fresh and the garlic keeps its full flavour.
Good to know
Sometimes a really good meal doesn't need much. This pasta is simple, smells wonderful and is on the table in no time.
Swaps
Spelt fusilli → brown rice pasta (gluten-free, often a little more fibre) | Broccoli → green asparagus (also contains fibre and folate) | Lemon juice → lime juice (similarly fresh, with vitamin C) | Olive oil → avocado oil (milder flavour, also mainly unsaturated fats)
Allergens
Contains gluten from the spelt; for children, leave out the chilli flakes or use far fewer. Fine in pregnancy if the vegetables are washed thoroughly and the dish is freshly made.
