Broccoli, lemon and chilli pasta
Pasta with broccoli cooked soft enough to break down into a rough sauce, spiked with chilli and lemon and topped with almonds. Everything cooks in one pot, so there is little washing up.
- Time
- 20 min
- Serves
- 2
- Kind
- Pasta
- Also
- One pot
Method
- Set a large pot of well salted water on to boil. Cut the broccoli into small florets and slice the stalk thinly, slice the garlic, roughly chop the almonds, and zest and juice the lemon.
- Cook the pasta for the time on the packet, adding the broccoli for the last 5 minutes, until both are tender.
- Scoop out a mugful of the cooking water, then drain the pasta and broccoli in a colander.
- Put the empty pot back on a medium-low heat and add the olive oil, garlic and chilli flakes. Cook for 1 minute, until fragrant and the garlic is barely golden.
- Tip the pasta and broccoli back in and press some of the broccoli with the back of a spoon so it breaks down into a sauce. Loosen with a splash of the water and stir for 1 minute.
- Stir in the lemon zest and juice and taste for salt. Serve with the almonds on top.
Tip Do not drain the broccoli early. It needs the full 5 minutes to go soft enough to crush. Pine nuts or toasted breadcrumbs work in place of the almonds.
Per portion
| Energy | 638 kcal |
| Protein | 23 g |
| Carbohydrate | 80 g |
| of which sugars | 7 g |
| Fat | 24 g |
| of which saturates | 3 g |
| Fibre | 10 g |
| Salt | 0.05 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta200 g
- broccoli1
- garlic3 cloves
- lemon1
- almonds30 g
- chilli flakes1 tsp
- olive oil2 tbsp
