Spaghetti with broccoli and feta cheese sauce

Ingredients for 2 servings:

• 300 g broccoli, only the florets weighed, fresh or frozen
• ½ onion(s)
• 1 clove(s) garlic
• 1 tsp oil
• 150 g sheep’s cheese, light, 9% fat
• 150 g cocktail tomatoes
• pepper
• Thyme, dried
• Oregano, dried
• 125 g spaghetti (spelt or whole wheat spaghetti)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cook fresh, washed and trimmed broccoli florets in unsalted water for about 10 minutes, until they are still firm to the bite. Cook frozen florets according to the package instructions. Meanwhile, finely dice the onion and garlic and sauté in oil. Add about 4 tablespoons of the broccoli water. Crumble the feta cheese and stir in. If the sauce is too thick, add more broccoli water. Wash and halve the cherry tomatoes and cook in the sauce for 5 minutes. Finally, add the cooked broccoli florets. Season to taste with pepper and dried herbs. Cook the spaghetti in salted water for about 7 minutes until al dente, drain. Divide between deep plates and pour the sauce over the broccoli. Tip for saving calories: Use only half the cheese and replace all or part of the vegetable water with low-fat milk. If you like, you can also sauté some of the broccoli florets until slightly softened and then puree them and add them to the sauce. If that’s not enough pasta for you, simply compensate with a nice salad before eating.