Roast Tenderstem® broccoli and lemon pasta

Name: Roast Tenderstem® broccoli and lemon pasta
Total time: 30 min
Yield: Serves 2
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

Published: August 23, 2016 at 8:38 AM

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Serves 2

Easy

Total time: 30 mins

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

Vegetarian

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Alternatives

Complete the dish

Try this recipe for long-stem broccoli and lemon pasta, then check out our broccoli pasta bake, lemon pasta, broccoli pasta and sausage pasta with broccoli.

Ingredients

Nutrition

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

Nutrition: per serving

kcal569
fat16.5g
saturates4.3g
carbs76g
sugars4.2g
fibre12.1g
protein23.1g
salt0.3g

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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