This pasta appeared in Red Magazine from the UK as an ‘easy summer eat,’ courtesy of renowned chef, Donna Hay. But, this speedy, healthy pasta is really absolutely perfect any time of the year. The addition of a few chopped anchovy fillets ensures that you add protein, iron and calcium without adding many calories.
Tenderstem Broccoli, Lemon and Anchovy Pasta
400 grams of linguine pasta
2 tbsp olive oil
350 grams Tenderstem broccoli, chopped (about 2/3 lb)
2 tbsp shredded lemon zest
6 anchovy fillets, chopped
4 garlic cloves, crushed
Sea salt and cracked black pepper
A large handful of mint leaves
Finely grated Parmesan or Pecorino to serve
Cook the pasta in a large saucepan of salted boiling water for 10 to 12 minutes, or until al dente. Drain and return to the pan.
While the pasta is cooking, heat the oil in a large frying pan over a medium heat. Add the Tenderstem broccoli, lemon zest, anchovy, garlic, salt and pepper and cook for four to five minutes, stirring occasionally, or until the broccoli is tender. Add the broccoli to the pasta with the mint and toss to coat. Top with the Pecorino or Parmesan cheese. So easy, so yummy!!!