Orecchiette pasta with broccoli and lemon

Main Meal

Inspired by a traditional dish from Puglia in Italy, this pasta dish is bursting with flavor. This recipe was shared with us by Gillian.

20 minutes
Ingredients List for people
  1. Preheat the oven to 180C/160 Fan/350 F.
  2. If using broccoli, divide the head into small florets.  Peel and dice the stalk.  If using tender stem broccoli, divide into small pieces. Place in a roasting tin with the garlic. Sprinkle over the chili flakes, a little salt and spray or drizzle with a little olive oil.  Roast for 10 minutes, until the broccoli is just starting to brown, then remove from the oven.
  3. Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the packet (10-12 minutes).  Before draining, save a little of the cooking water in a jug/cup.
  4. When the broccoli is cooked, stir through the lemon zest and juice, then add the drained pasta and mix to combine, using a little of the pasta water if required.
  5. Season to taste with salt and pepper.
  6. Spoon into 4 warm pasta bowls
  7. Sprinkle with more chili flakes and drizzle with if you a little more olive oil if liked.

Optional extras:

  • You could use other pasta shapes, e.g. rigatoni or penne if you can’t find orecchiette.

  • To make a pescatarian version of this dish, you can boost the flavor by adding some anchovies which are rich in Omega-3 fatty acids.  (Make sure you buy the ones in olive oil). 

  • Whilst the broccoli and pasta are cooking, take 6 anchovy fillets from a tin/jar and pat them with kitchen paper to remove the oil. Grind them into a paste with a pestle and mortar.  Add the lemon zest and lemon juice and mix until smooth, before adding to the broccoli pan in step 4.

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