Gigli With Salted Purple Sprouting Broccoli

A seasonal take on the classic italian pasta dish. Don't let the small ingredient list fool you, this is a delicious recipe. The strong flavours of crunchy broccoli mixed with the olive oil and chili are a delight. Simple and fast to make.

Course Main Course, Pasta

Cuisine Italian

Diet Vegan, Vegetarian

Keyword broccoli pasta, easy veg pasta recipe, simple pasta recipes, vegan broccoli pasta

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings

Calories 630

Ingredients

400 g Gigli Pasta
500 g Purple Sprouting Broccoli
3 Cloves Garlic
90 ml Olive Oil
1 Tablespoon Chilli Flakes less if you don't want it spicy

Instructions

Cut any woody ends off the broccoli and slice in half lengthways. Boil a pan of salted water and blanch the broccoli for around 1-2 minutes until aldente. Drain the broccoli and reserve in the pan.
Cook the Gigli in salted boiling water according to packet instructions. The pasta should still have some bite to it when cooked.
Meanwhile slice the garlic thinly, put the oil in a shallow pan over a low heat, and toss in the garlic and chilli. Cook until the garlic is soft. Pour in the broccoli, mixing well in the oil. Season with salt and pepper to taste. Remove from the heat.
Once the pasta is cooked. Drain and mix with the broccoli sauce and serve.

Nutrition