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Courgette, broccoli & gremolata pasta

Lovely, light and perfect for warmer evenings - use up leftovers in a summery salad

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 390
  • Carbohydrates 79
  • Saturated Fat 1
  • Sugar 4
  • Protein 16
  • Fat 4
  • Fibre 5
  • Salt 0.04

Nutrition per serving

  • Calories 390
  • Carbohydrates 79
  • Saturated Fat 1
  • Sugar 4
  • Protein 16
  • Fat 4
  • Fibre 5
  • Salt 0.04

Ingredients

  • 2 garlic cloves, finely grated
  • zest 2 lemons, plus a squeeze of juice
  • small bunch parsley, finely chopped
  • 200g broccoli, broken into florets
  • 400g pasta bows or other shapes
  • 1 tsp olive oil
  • 2 courgettes, chopped

Method

  1. To make the gremolata, mix the garlic, lemon zest and juice with the parsley and some seasoning.

  2. Bring a large pan of salted water to the boil, add the broccoli and cook for 2-3 mins until just tender. Use a slotted spoon to remove, then set aside. Bring the water back to the boil, add the pasta and cook following pack instructions.

  3. Heat the olive oil in a frying pan, add the courgettes and cook over a high heat for 3-4 mins until starting to turn golden, tip in the broccoli and continue to cook for 1 min until warmed through.

  4. Drain the pasta, reserving about 2 tbsp of the cooking water, then add pasta and cooking water to the pan with the vegetables and the gremolata. Mix well and serve.

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