RECIPE: Courgette, broccoli and lemon pasta

Zing up your pasta with a dash of lemon                                       

Courgette, broccoli and lemon pasta

Serves four  


1-2 garlic cloves, finely grated

Zest of 2 lemons, plus a squeeze of juice

Small bunch parsley, finely chopped

200g broccoli, broken into florets

400g pasta bows or other shapes

1 tbsp butter

2 courgettes, chopped

25g butter, melted

Cooking time

10 minutes preparation and 15 minutes cooking time.

How to make it

  • Mix the garlic, lemon zest and juice with the parsley and some seasoning.
  • 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.
  • Heat the butter in a frying pan, add the courgettes and cook over a high heat for 3-4 minutes until starting to turn golden, tip in the broccoli and continue to cook for another minute until warmed through.
  • 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 lemon and garlic mixture.
  • Mix well, place in a serving dish and drizzle with melted butter and a sprinkle of parmesan shavings.


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Guest Wednesday, 03 March 2021

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