Tenderstem broccoli & chilli spaghetti

Tenderstem broccoli & chilli spaghetti

By
From
Love Your Lunches
Makes
2 lunch portions
Photographer
Bec Dickinson

This recipe celebrates the beauty of a simple pasta dish. No need to drown it in sauce, just let the flavours speak for themselves.

Ingredients

Quantity Ingredient
200g brown rice spaghetti
3 tablespoon olive oil, plus extra for drizzling
3 slices day-old sourdough bread, blitzed into breadcrumbs
1 teaspoon chilli flakes
30g pine nuts
85g parmesan, grated, plus extra to serve
200g tenderstem broccoli, trimmed and halved lengthways
1 garlic clove, minced
1 long red chilli, deseeded and finely sliced
1 lemon, juiced
salt and freshly ground black pepper
lemon wedges, to serve

Method

  1. Bring a medium saucepan of salted water to the boil. Cook the spaghetti according to the packet instructions until al dente. Drain and toss in a drizzle of olive oil to stop the spaghetti from sticking.
  2. Heat 1 tablespoon of the oil in a medium frying pan, add the breadcrumbs, chilli, pine nuts and a pinch of salt to the pan, cook until the breadcrumbs are golden and crispy. Stir in the Parmesan, then tip the mixture into a small bowl and set aside. Return the pan to the heat and heat the remaining oil in the pan. Add the broccoli, garlic and chilli, and cook for 5 minutes, or until the broccoli is tender.
  3. Add the cooked spaghetti to the pan, along with the breadcrumb mixture and lemon juice, and toss to combine,
  4. Portion the pasta into lunch boxes and store in the fridge. Reheat in the microwave until warmed through. Serve with an extra wedge of lemon, an additional drizzle of olive oil and grated Parmesan. Lasts up to 3 days in the fridge.

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