Broccoli Pasta with Lemon and Chilli
Serves 4
This is a 15 minute meal which is bursting with fresh flavours. A word of warning on the chilli though, do make sure you put in the right amount for your (and your guests’) tastes. I used 2 teaspoons which, whilst fine for me, was too hot for some of the other eaters. Oops.
I used orecchiette as the shape is perfect for this sauce and it is so pretty, but use one of your choice, spaghetti or linguine would both work well and are easy to get your hands on.
If you are making this as a vegan or dairy-free meal then omit the parmesan and if you are making this gluten-free then use a suitable pasta.
- Ingredients:
- 300g pasta
- 2 tbsp olive oil
- 4 cloves of garlic, finely sliced
- 1-2 tsp chilli flakes
- 250g tenderstem broccoli, roughly chopped into 1 inch pieces
- 1 lemon (zest and juice)
- 50g Parmesan, grated
Step 1: Start by cooking the pasta according to the packet instructions.
Step 2: Heat the oil in a frying pan over a low heat and gently soften the garlic slices, ensuring they do not colour.
Step 3: Add the zest of the lemon along with the chilli flakes (remember to do this to taste).
Step 4: Two minutes before the pasta is ready, add the broccoli to the pasta water.
Step 5: Drain the pasta and broccoli (reserving a little of the cooking water) and add to the frying pan, along with half of the parmesan and the lemon juice. Add a little of the reserved cooking water and stir or toss together to create a light silky sauce that coats the pasta.
Serve with a green salad and the remaining parmesan to sprinkle on top.
