Courgette Broccoli & Gremolata Pasta

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

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  390

• Protein

  16g

• Carbs

  79g

• Fat

  4g

• Saturates

  1g

• Fibre

  5g

• Sugar

  4g

• Salt

  0.04g

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

Directions

1. To make the gremolata, mix the garlic, lemon zest and juice with the parsley and some seasoning.
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.
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.
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.

Categories: Courses, Healthy