1 Cook pasta in a saucepan of boiling water, following packet instructions, or until al dente, adding broccoli during the last minute. Drain, reserving 60ml (1/4 cup) of the cooking liquid.
2 Meanwhile, heat the oil in a medium non-stick frying pan over a medium-high heat. Add onion, anchovy, garlic and tomato. Cook, stirring often, for 4-5 minutes or until onion softens and tomato breaks down. Stir in reserved pasta liquid.
3 Transfer pasta to pan with the tomato sauce and lemon zest. Toss to combine. Transfer mixture to a serving bowl. Sprinkle with pepper and serve.
Recipe from the Better Homes and Gardens Diabetic Living Jan/Feb 2015 Issue 55