Home > Recipes > Quick midweek meals > Tenderstem broccoli, chilli and Pecorino pasta

Tenderstem broccoli, chilli and Pecorino pasta

Broccoli and pasta are a fantastically fresh combination, and this recipe is a perfect weeknight meal for family and friends.

Broccoli and pasta are a fantastically fresh combination, and this recipe is a perfect weeknight meal for family and friends.

Ingredients

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Heat the olive oil very gently in a large frying pan. Add the sliced garlic and chilli flakes and cook slowly for 2 minutes, stirring, before throwing in the tenderstem broccoli stalks. Cook for about 5 minutes, then add the broccoli heads and cook for another 3 minutes.
Meanwhile, bring a large pan of water to the boil. Add the pasta and cook according to the pack instructions or until al dente.
Carefully drain the pasta, reserving 2 tablespoons of the cooking water. Stir the pasta into the broccoli with the extra water, Pecorino or Parmesan, plenty of freshly ground black pepper and a little sea salt.

Divide the broccoli pasta between warmed serving bowls and serve with the extra cheese to sprinkle over the top.

Nutrition: per serving

Fancy getting a copy in print?

Subscribe to our magazine

Rate

Reviews

Savoury tarts

This open-face style tart recipe is called a galette. It’s...

Vegetarian

Recipes to celebrate spring

This creamy, zesty broccoli gratin makes a wonderful vegetarian side...

Vegetarian Make-ahead