Pasta Con Broccoli

Pasta Con Broccoli

By: Naomi Sherman

One surprise ingredient gives this classic pasta dish a flavour boost; you’ll know when you get to it. I love to use orecchiette but any small-sized pasta would work. Quick to throw together, this recipe makes an easy weeknight dinner.

Ingredients

• 800g broccoli florets
• 500g package orecchiette pasta
• 2 tbsp olive oil
• 1 small onion, finely diced
• 4 cloves garlic, finely chopped
• ½ tsp chilli flakes
• 1 tsp Vegemite
• 500mL vegetable stock
• 1 lemon

Method

• Separate the broccoli florets into smallish pieces and boil for 8 mins.
• Remove broccoli and set aside.
• Cook the pasta in the broccoli water.
• While it cooks, heat olive oil and sauté the onion, garlic, chilli and Vegemite.
• Add the broccoli to the pan, add the stock and cook for 5 mins longer.
• Gently mash the broccoli with a fork to form a rough sauce, and add ¼ cup of the pasta water to help create a silky sauce.
• Add the zest of the lemon and then season to taste.
• Finally, toss the orecchiette through and serve garnished with a squeeze of lemon juice and a sprinkle of chilli flakes.