Olive Magazine
Roast Tenderstem® Broccoli and Lemon Pasta Recipe

Roast Tenderstem® broccoli and lemon pasta

Published: August 23, 2016 at 8:38 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This recipe for roast Tenderstem® broccoli and lemon pasta is quick and easy to make, making it a great veggie option for midweek

  • Vegetarian
Nutrition:
NutrientUnit
kcal569
fat16.5g
saturates4.3g
carbs76g
sugars4.2g
fibre12.1g
protein23.1g
salt0.3g
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Try this recipe for long-stem broccoli and lemon pasta, then check out our lemon pasta, broccoli pasta and sausage pasta with broccoli.

Ingredients

  • 300g Tenderstem® broccoli, cut into bite-sized pieces
  • olive oil
  • sea salt flakes
  • 1 clove garlic, skin on
  • 1/2 lemon, zested
  • 200g tortiglioni or other short pasta
  • (or veggie alternative) 25g parmesan, plus extra to serve

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the Tenderstem® with 2 tbsp olive oil, then spread out on a baking tray and season with sea salt and pepper. Wrap the garlic clove in a little foil and add to the tray along with the whole zested lemon half. Roast for 15-20 minutes until the Tenderstem® is tender and starts to crisp and char at the edges.

  • STEP 2

    Meanwhile, cook the pasta in boiling salted water until tender then drain, keeping a cup of the pasta cooking water.

  • STEP 3

    Squeeze the roasted lemon into the drained pasta pan. Add the zest then squeeze the garlic from its skin and mash into the lemon juice. Tip the pasta back in with the parmesan and a good splash of cooking water. Stir and toss over the heat for a minute, then add the Tenderstem® and toss again. Serve with extra parmesan, if you like.

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