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Broccoli Pasta with Lemon and Capers

Broccoli pasta with lemon and capers

This quick and easy pasta recipe uses an entire broccoli. The head, stalk and the leaves. The addition of tangy capers and zesty lemon pack a delicious flavour punch.
4.84 from 6 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine New Zealand
Servings 4 people
Calories 476 kcal

Ingredients
  

  • Olive oil
  • 1 medium broccoli (Upper stem and newest leaves too)
  • 3 cloves garlic, crushed
  • 5 tbsp capers
  • 1 large lemon
  • 1 tsp dried oregano
  • 1/4 tsp chilli flakes optional
  • 1 handful fresh parsley
  • salt and freshly cracked black pepper
  • 4 tbsp pinenuts
  • parmesan to serve
  • 400 grams dried pasta Shape of your choice

Instructions
 

  • Cut the broccoli head away from the upper stem. Remove the leaves and set aside.
    Peel off the outer layer of the upper stem and remove any pieces that are too hard. Chop the peeled stem and the broccoli head into small pieces.
  • Place the chopped broccoli in a heat proof bowl and pour over boiling water. Let it steam for 2 minutes before draining.
    This makes a chunkier sauce but the broccoli retains more nutrients. If you wanted a smoother sauce, steam the broccoli in a saucepan until very tender.
  • Shred the broccoli leaves finely.
  • Zest the lemon and squeeze out the juice. Set both the juice and zest aside.
  • Bring a pot of water to boil on the stove for the pasta. Once it is boiling, add 1/2 tsp of salt and cook the pasta according to the packet instructions.
  • While the water is boiling, place a saucepan with 2 tbsp olive oil on medium heat.
  • Add the garlic and capers and saute for a few minutes.
  • Add in the chopped broccoli, lemon zest, shredded brocoli leaves, chilli and dried oregano. Cook for a minute or two. Add in salt and cracked black pepper to taste,
  • Remove from the heat and blend the pan ingredients together along with 2-3 tbsp olive oil, the fresh parsley and the lemon juice . You could add the ingredients to small blender, use a stick blender or simply mash it together with a potato masher. Doing it with a potato masher will make a much chunkier mixture.
    If you are hand mashing it, finely chop the parsley first.
  • Drain the pasta and add in the broccoli mixture. Toss it well it to coat.
  • Toast a hanful of pinenuts in a clean and ungreased pan for a few minutes until browned.
  • Serve the pasta with a sprinkle grated parmesan cheese and the toasted pinenuts.

Nutrition

Calories: 476kcalCarbohydrates: 63.4gProtein: 14.8gFat: 19gSaturated Fat: 3.2gCholesterol: 73mgSodium: 306mgFiber: 3.4gSugar: 1.6gCalcium: 64mgIron: 5mg
Keyword Broccoli, Capers, Lemon, Pasta
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