One-pan pasta with broccoli and tomatoes
- 100g wholewheat dried spaghetti
- 150g broccoli, cut into small florets and halved, or asparagus, trimmed and cut into short lengths
- 150g cherry tomatoes, halved
- 2 garlic cloves, peeled and very thinly sliced
- 2tbsp extra virgin olive oil
- ¼ –½ tsp dried chilli flakes, depending on taste
- 2tbsp fresh lemon juice
- sea salt and black pepper
- 25g Parmesan, finely grated
- 25g pine nuts
- handful fresh basil leaves, roughly torn or shredded
Pour 500ml of water into a large wide-based sauté pan, deep frying pan or shallow casserole and bring to the boil.
Add the spaghetti to the boiling water, return to the boil and cook for 8 minutes, stirring occasionally.
Add the broccoli, or asparagus, to the same pan and cook for 2 minutes more. By this time almost all of the water should have evaporated.
Add the tomatoes, garlic, olive oil, chilli flakes and lemon juice.
Season with salt and pepper.
Cook for 2–3 minutes, tossing with two wooden spoons until the spaghetti is lightly coated with the spices from the pan and the tomatoes are softened but still holding their shape.
Sprinkle over the Parmesan, scatter with pine nuts and basil leaves and toss together.
Divide between the 2 warmed plates using tongs or a couple of forks.
Drizzle with extra olive oil and sprinkle with more Parmesan to serve if you like. This tastes good with a punchy vinaigrette-dressed salad.
MAKE A CHANGE
• Any long pasta shape, such as tagliatelle or linguine, will work just as well as the spaghetti. And even short pasta shapes can be substituted – simply adjust the cooking times accordingly.
• If you like, you could add a can of drained tuna to the pasta. Simply flake the tuna into the pan once the tomatoes are cooked and heat with the pasta for 1 minute more, tossing very gently so it doesn’t break up too much.
• Use extra vegetables too if you like, or stir in some sliced mushrooms along with the tomatoes.