- 2 garlic cloves, finely grated
- zest 2 lemons, plus a squeeze of juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 200g broccoli, broken into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 400g pasta bows or other shapes
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 courgettes, chopped
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
To make the gremolata, mix the garlic, lemon zest and juice with the parsley and some seasoning.
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.
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.
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.