Broccoli, sultana and chilli penne with parmesan crumbs

Broccoli, sultana and chilli penne with parmesan crumbs
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

Broccoli, sultanas and chillis in the same pasta dish? Don’t knock it until you’ve tried this delicious taste of Italy.

Nutrition: per serving

Calories
457kcals
Fat
9.8g (2.2g saturated)
Protein
17.2g
Carbohydrates
80.1g (8.9g sugars)
Salt
0.3g
Calories
457kcals
Fat
9.8g (2.2g saturated)
Protein
17.2g
Carbohydrates
80.1g (8.9g sugars)
Salt
0.3g

Ingredients

  • 350g penne
  • 50g ciabatta bread, roughly torn
  • 2 tbsp olive oil
  • 20g vegetarian Parmesan, finely grated
  • 1 small onion, finely chopped
  • 250g tenderstem broccoli, cut into bite-size chunks
  • 2 garlic cloves, sliced
  • ½ large red chilli, deseeded and chopped
  • 25g sultanas
  • 3 tbsp chopped fresh curly parsley
  • Grated zest and juice of 1 lemon

Method

  1. Cook the penne according to the packet instructions, until al dente.
  2. Meanwhile, preheat the grill to medium and line the grill pan with foil. Mix the torn bread with half the oil in a bowl and season with black pepper. Spread out on the grill pan and grill for 2-3 minutes, turning frequently, until crisp and golden. Cool slightly, transfer to a blender and whizz to coarse crumbs. Stir in the Parmesan.
  3. Heat the remaining oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the broccoli, garlic, chilli and sultanas and cook for 5 minutes, stirring, until the broccoli is tender – add a splash of water to prevent it catching.
  4. Drain the pasta and add to the pan with the parsley and lemon zest and juice. Season, toss, then divide between 4 bowls. Top with the toasted Parmesan crumbs to serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

0 votes

Reviews

Share your thoughts...

Rate & review

Rate

0 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine