A plate of pasta with vegetables, ricotta and anchovies

Penne with broccoli, lemon & anchovies

By Sara Buenfeld
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(5 ratings)
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Prep: 10 mins Cook: 17 mins

Easy

Serves 2

Healthy, low-calorie and full of fibre, this pasta dish has a creamy ricotta sauce flavoured with chilli, garlic and anchovies – and provides three of your 5-a-day

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal493
  • fat13g
  • saturates3g
  • carbs63g
  • sugars7g
  • fibre16g
  • protein22g
  • salt1.2g
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Ingredients

  • 170g wholemeal penne
  • 1 leek, washed and sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 180g broccoli, cut into small florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tsp oil from the anchovy can, plus 15g anchovies, chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 red pepper, seeded, quartered and sliced
  • ½ tsp finely chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 red chilli, seeded and sliced
  • 3 garlic cloves, sliced
  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 2 tbsp sunflower seeds

Method

  1. Boil the pasta with the sliced leek for 7 mins, then add the broccoli and boil for 5 mins until everything is just tender.

  2. Meanwhile, heat the oil from the anchovies and fry the red pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.

  3. Drain the pasta, reserving a little water, then tip the pasta and veg into the pan and add the lemon juice and zest, anchovies and ricotta. Toss well over the heat, using the pasta water to moisten. Toss through the sunflower seeds and serve.

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Comments, questions and tips

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Raheem D
28th Jan, 2019
4.05
Not bad, the anchovy oil does make it smell a bit... Well fishy but in general it was nice. I halved the ingredients to serve one and even then it could've been for two.
vicswai
14th Jan, 2019
Tasteless. Quantity is for more than 2 servings.
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