Charred broccoli, lemon & walnut pasta
Make this quick broccoli, lemon and walnut pasta with simple storecupboard ingredients. It’s healthy, low in fat and calories and full of texture and flavour
- Prep:5 mins
- Serves 2
Nutrition per serving
- kcal 435
- fat 12g
- saturates 2g
- carbs 59g
- sugars 4g
- fibre 12g
- protein 18g
- salt 0.1g
- 1 head broccoli, cut into small florets and stalk cut into small pieces
- 3 tsp olive oil
- 150g penne or fusilli
- 2 garlic cloves, crushed
- 1 tbsp roughly chopped walnuts
- pinch of chilli flakes
- ½ lemon, zested and juiced
TipPunchy pasta salad
Mix any leftover charred broccoli pasta with any Med-style storecupboard ingredients you have – pitted olives, capers, anchovies, and sundried tomatoes would work well. Toss with some rocket, olive oil and lemon juice.
Heat the grill to high. Put the broccoli on a baking tray and drizzle over 1 tsp of the oil. Season, and toss together. Grill for 8-10 mins, tossing around halfway through, until crispy and charred.
Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water.
In a frying pan, heat the remaining 2 tsp oil over a medium heat, and fry the garlic, walnuts and chilli for 3-4 mins until golden.
Tip in the pasta, broccoli, lemon zest and juice, reserving a little of the zest. Add a splash of the reserved cooking water and toss everything together to coat the pasta. Serve in warmed bowls with the remaining lemon zest scattered over.