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

Salt, pepper

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!