Pasta with Purple Sprouting Broccoli

A cheerful early spring pasta dish featuring purple sprouting broccoli, garlic, chili, and savory anchovies with grated hard cheese.

Healthy Quick Seafood Pasta Spring Broccoli

Estimated Nutrition

Calories

645.1

kcal / serving

2580.4 kcal total

Carbs

74.2g

per serving

296.8 g total

Fat

28.8g

per serving

115.2 g total

Protein

22.2g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Parmesan

freshly grated, or hard pecorino cheese

GrainsCereals

350

Pasta

fusilli, orecchiette, penne rigate or conchiglie

NutsSeeds

clove

Garlic

peeled and finely chopped

pinch

Salt

to taste

pinch

Pepper

to taste

OilsFats

tbsp

Olive Oil

good quality, divided

Seafood

Anchovy Fillet

small tin in olive oil, drained and finely chopped

Vegetables

Purple Sprouting Broccoli

trimmed of outer leaves and woody stalks, chopped into 1cm sections

piece

Red Chilli

medium sized, fresh, seeds and pith removed, finely chopped

Method

Add 2 more tablespoons of oil and the cheese, toss well, and serve.

Boil a large pan of salted water.

Trim broccoli and chop into 1cm sections.

Finely chop the de-seeded chilli, garlic, and anchovies.

Fry chilli, garlic, and anchovies in 4 tablespoons of olive oil for one minute.

Add broccoli to the pan, season with salt and pepper, and cook gently.

Cook pasta in the boiling water for 7 to 12 minutes until al dente.

Add a small ladle of pasta water to the broccoli and cook over high heat until tender.

Drain the pasta and return it to the broccoli pan.