Zesty Broccoli Pasta

Broccoli might not be the first veg that comes to mind when you think of pasta dishes, but let me tell you just how tasty it is! It pairs beautifully with the pumpkin and the lemon zest brings it to life.

Put this one on your list for your next meat-free Monday dish!


Serves: 4

Prep time: 10min

Cook time: 20min

Total time: 30min

Ingredients

  • 1-2 bunches broccolini, tops cut into 3cm lengths, the reminder finely chopped

  • 300g pumpkin, cut into 2cm cubes

  • 1 long red chilli, finely chopped

  • ¼ cup extra virgin olive oil

  • 4 garlic cloves, sliced

  • 1/3 cup white wine or vegetable stock

  • 1 lemon, zest and juice

  • 20g parmesan, finely grated

  • Handful toasted pine nuts

  • 300g pasta of choice

  • Salt & pepper to taste

 

Method

  1. Place pumpkin cubes on a lined baking tray and bake at 180°C for 15min or until just cooked.

  2. Meanwhile, cook pasta until al dente. Reserve a little of the cooking liquid before draining the pasta and setting aside.

  3. Heat olive oil in a large saucepan over medium heat before adding garlic and chili, cooking for 1 minute.

  4. Add wine (or stock) with lemon zest and juice, bring to the boil and cook for around 3minutes, stirring frequently until reduced slightly.

  5. Next add broccoli and cook covered for 4 minutes (or until broccoli is just tender). Stir through roast pumpkin, cooked pasta, parmesan and pine nuts. Serve immediately.

Main CourseSamantha Chanfamily dinner, pasta dish