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A saucepan with charred broccoli, lemon & walnut pasta

Charred broccoli, lemon & walnut pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal435
low infat12g
saturates2g
carbs59g
sugars4g
fibre12g
protein18g
salt0.1g
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Ingredients

  • 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

Method

  • STEP 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. 

  • STEP 2

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

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, August 2020

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A star rating of 3.8 out of 5.11 ratings
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