Courgette, broccoli & gremolata pasta

Courgette, broccoli & gremolata pasta

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(5 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
Lovely, light and perfect for warmer evenings - use up leftovers in a summery salad

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal390
  • fat4g
  • saturates1g
  • carbs79g
  • sugars4g
  • fibre5g
  • protein16g
  • salt0.04g
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  • 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

    Olive oil

    ol-iv oyl

    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,…


  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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Comments (6)

jadedermody's picture

added cut up pieces of bacon to the courgettes for us meat eater

CharlieSt.'s picture

Good taste, but nothing outstanding. Use enough lemon, it'll taste better with more than with less. I served it with some good quality Italian parmigiano.

sallyjenn's picture

I made this last night and while there was no problem with moisture (as in other comments) I would not make it again - very bland, tastesless - the ingredients just don't come together

magsf23's picture

I felt it was a bit dry and needs some white wine or something to moisten the pasta. My husband enjoyed it, so I will try it again, but will add more lemon juice to give it more zing, and maybe some chopped chilli.

janbomyers's picture

Nothing special, but a good weekday recipe.

bethocallaghan's picture

Used lemon juice instead of zest - fresh and tasty and perfect for summer.

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