Broccoli, Lemon and Chilli Pasta

Name: Broccoli, Lemon and Chilli Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 people
Ingredients: 400 g pasta; 3 tablespoons extra virgin olive oil; ½ teaspoon dried chilli flakes; 2 cloves garlic; 25 g anchovies; 2 tablespoons capers; 300 g broccoli; 1 lemon; salt and pepper; Grated parmesan to serve

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 people
Calories
509 kcal
Course
Main Course
Cuisine
Italian

Broccoli, Lemon and Chilli Pasta

Nash Knight

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Broccoli meets puttanesca in this simple Broccoli, Lemon and Chilli Pasta. The broccoli combines beautifully with typical puttanesca flavours of garlic, chilli, anchovies, lemon and capers to create a wonderful, light, summery pasta dish. Best of all, this recipe can be made in under 15 minutes!

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Ingredients

Servings

400 g pasta (I used fusilli, but penne or spaghetti would work well too)
3 tablespoons extra virgin olive oil plus extra for drizzling
½ teaspoon dried chilli flakes (Or 1 red chilli, deseeded and chopped finely)
2 cloves garlic crushed or grated
25 g anchovies chopped finely (optional)
2 tablespoons capers (optional)
300 g broccoli chopped into small florets
1 lemon juice and zest
salt and pepper
Grated parmesan to serve (optional)

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Instructions

Cook the pasta according to packet instructions / your own preferences.
Put 4 tablespoons of olive oil into a fairly large saucepan or frying pan (it should be big enough to hold the cooked pasta and broccoli) and add the chilli, garlic, anchovies and capers. Heat gently on a low heat, stirring to break up the anchovies. Do not let the garlic burn!
4 minutes before the pasta is cooked, put a steamer over the pasta and put the broccoli in the steamer. Steam for 4 minutes until the pasta and broccoli are cooked. (See Note 1.)
Drain the pasta and add the pasta and broccoli to the chilli and garlic mix along with a small splash of the pasta cooking water. Add the lemon juice and zest plus a pinch of salt and a good grinding of black pepper.
Stir everything together and serve drizzled with extra olive oil and sprinkled with parmesan.

Notes

I have used a steamer in this recipe to lightly steam the broccoli, as I prefer the flavour and it helps preserve the nutritional content and bright green colour. However, if you don’t have a steamer, you can boil the broccoli in the same pan as your pasta.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 509kcal (25%) Carbohydrates 83g (28%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 4mg (1%) Sodium 153mg (6%) Potassium 534mg (15%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 556IU (11%) Vitamin C 82mg (91%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 509 kcal

% Daily Value*

Calories	509kcal	25%
Carbohydrates	83g	28%
Protein	17g	34%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Cholesterol	4mg	1%
Sodium	153mg	6%
Potassium	534mg	11%
Fiber	6g	24%
Sugar	5g	10%
Vitamin A	556IU	11%
Vitamin C	82mg	91%
Calcium	78mg	8%
Iron	2mg	11%