Broccoli and anchovy pasta with lemon breadcrumbs

Broccoli and anchovy pasta with lemon breadcrumbs
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Crunchy lemon breadcrumbs take this quick dinner recipe from a simple budget meal to an Italian-style midweek winner.

Nutrition: per serving

Calories
522kcals
Fat
14.1g (2g saturated)
Protein
17.3g
Carbohydrates
78.4g (4.1g sugars)
Fibre
6.1g
Salt
1.6g
Calories
522kcals
Fat
14.1g (2g saturated)
Protein
17.3g
Carbohydrates
78.4g (4.1g sugars)
Fibre
6.1g
Salt
1.6g

Ingredients

  • 400g linguine or spaghetti
  • 200g tenderstem broccoli
  • 4 tbsp extra-virgin olive oil
  • 8 tbsp dried breadcrumbs
  • 1 lemon
  • 12 anchovy fillets
  • 2 garlic cloves
  • Handful fresh parsley leaves

Method

  1. Bring a large pan of salted water to the boil, add the pasta and cook for 8-9 minutes. Roughly chop the tenderstem broccoli and add it to the pan for the final 3 minutes.
  2. Meanwhile, heat 1 tbsp of the oil in a large frying pan, add the breadcrumbs, salt and pepper, and fry over a medium heat for 3-4 minutes, stirring often, until golden. Zest the lemon, then stir through the crumbs and tip onto a plate.
  3. Wipe the pan, then add another 1 tbsp oil. Chop the anchovies and crush the garlic, then add to the pan. Fry over a medium heat for 2 minutes. Chop the parsley.
  4. Once the pasta and broccoli are cooked but still have some bite, drain, keeping a ladleful of the cooking water. Stir the pasta, broccoli and reserved water into the mixture in the frying pan, then heat gently for 2 minutes. Squeeze in the lemon juice, then toss through the breadcrumbs, remaining oil and parsley. Taste and season, then serve.

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