Serves 2-3
Ingredients
200g pasta (linguine, spaghetti, or orecchiette work well)
200g Tenderstem® broccoli
2 Tbsp olive oil
2 cloves garlic, thinly sliced
Zest & juice of 1 lemon
¼ tsp chili flakes (optional)
3 Tbsp grated Parmesan
1 cup cherry tomatoes, halved
Sea salt & cracked black pepper, to taste
Handful of fresh basil or parsley
Method
- Cook the pasta – In a large pot of salted boiling water, cook the pasta according to package instructions.
- Add broccoli – Two minutes before the pasta is done, add the tenderstem broccoli to the same pot. Drain together, reserving about ½ cup of the pasta water.
- Make the sauce – In a large pan, heat olive oil over medium heat. Add the garlic and chili flakes (if using) and sauté for 30 seconds until fragrant (do not brown the garlic).
- Combine – Add the cooked pasta, broccoli, and cherry tomatoes to the pan, along with the lemon zest, lemon juice, and a splash of reserved pasta water. Toss well until everything is lightly coated and glossy.
- Finish – Stir in Parmesan season with salt and pepper, and toss again. Garnish with fresh basil or parsley. Serve immediately.
