Broccoli, Lemon & Chili Pasta

Broccoli, Lemon & Chili Pasta - a perfectly simple and healthy fall pasta. I used gluten-free pasta as I was at my friend’s house and that’s what they had and it was delicious I must say! This makes a perfect meat-free vegetarian dinner, and you can easily make this vegan by using vegan Parmesan. If you’re don’t like chili just leave it out :) Recipe below: 

Serves 2

Ingredients: 

• 1 head of broccoli cut into small florets (or Tenderstem would be great)

• 4 shallots finely sliced 

• 2 cloves of garlic crushed 

• Zest of 1 lemon 

• 1 tsp chili flakes 

• 200g penne pasta (I used a GF pasta) 

• 2 tbsp extra virgin olive oil 

• 1/2 cup (handful) of shaved Parmesan cheese. 

Boil the pasta until al dente and drain. In a large frying pan add the olive oil on medium to low heat and add the broccoli and shallots. Cook for a few minutes until they start to soften then add the chopped garlic, lemon zest, chili flakes, and sauté for another couple of minutes until the broccoli is cooked. Add the drained pasta and stir together then the Parmesan cheese. Season with salt and pepper to taste. 

Serve up hot with an extra sprinkle of Parmigiano Reggiano shaves because I like cheese, and the leftovers make a lovely lunch the next day.