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Courgette, broccoli & gremolata pasta

Courgette, broccoli & gremolata pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal390
fat4g
saturates1g
carbs79g
sugars4g
fibre5g
protein16g
low insalt0.04g
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Ingredients

  • 2 garlic cloves , finely grated
  • zest 2 lemons , plus a squeeze of juice
  • small bunch parsley , finely chopped
  • 200g broccoli , broken into florets
  • 400g pasta bows or other shapes
  • 1 tsp olive oil
  • 2 courgettes , chopped

Method

  • STEP 1

    To make the gremolata, mix the garlic, lemon zest and juice with the parsley and some seasoning.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2011

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A star rating of 3 out of 5.9 ratings
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