Name: Courgette, broccoli & gremolata pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
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

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Courgette, broccoli & gremolata pasta

Courgette, broccoli & gremolata pasta

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.3 out of 5.11 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal390
fat4g
saturates1g
carbs79g
sugars4g
fibre5g
protein16g
salt0.04g

low

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.

Recipe from Good Food magazine, July 2011

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A star rating of 3.3 out of 5.11 ratings

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