Courgette, broccoli & gremolata pasta

Courgette, broccoli & gremolata pasta

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(9 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…

  • 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



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 1 tsp olive oil
    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 cucurbit, 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, questions and tips

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jadedermody's picture
13th May, 2015
added cut up pieces of bacon to the courgettes for us meat eater
8th Feb, 2015
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.
31st Jul, 2014
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
26th Apr, 2012
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.
12th Aug, 2011
Nothing special, but a good weekday recipe.
26th Jun, 2011
Used lemon juice instead of zest - fresh and tasty and perfect for summer.
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