Broccoli and pasta are a fantastically fresh combination, and this vegetarian recipe – based on a classic Italian dish – is a perfect weeknight meal for family and friends.
Ingredients
- 4 tbsp fruity olive oil
- 2 garlic cloves, sliced
- ½ tsp dried chilli flakes
- 400g tenderstem broccoli, roughly sliced into 5cm pieces
- 350g orecchiette or other small dried pasta shapes
- 50g vegetarian Pecorino or Parmesan, grated, plus extra shavings, to serve
Method
- 1. Heat the olive oil very gently in a large frying pan. Add the sliced garlic and chilli flakes and cook slowly for 2 minutes, stirring, before throwing in the tenderstem broccoli stalks. Cook for about 5 minutes, then add the broccoli heads and cook for another 3 minutes.
- 2. Meanwhile, bring a large pan of water to the boil. Add the pasta and cook according to the pack instructions or until al dente.
- 3. Carefully drain the pasta, reserving 2 tablespoons of the cooking water. Stir the pasta into the broccoli with the extra water, Pecorino or Parmesan, plenty of freshly ground black pepper and a little sea salt.
- 4. Divide the broccoli pasta between warmed serving bowls and serve with the extra cheese to sprinkle over the top.
Nutritional info
Per serving: 505kcals, 18.4g fat (5.2g saturated), 21g protein, 68.5g carbs, 3.5g sugar, 0.4g salt
Wine Recommendation
Keep it light and fresh here – a cool, dry Italian white like Soave or Lugana is all you need.