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
    Cook:15 mins
  • Serves 2
  • Easy

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


Punchy 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.


  1. 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. 

  2. Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water. 

  3. 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.

  4. 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.

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