Yields6 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins


 2 large broccoli heads
 1 zucchini , large
 2 garlic cloves, large
 8 anchovy fillets, in oil (sustainable source)
 4 tbsp extra virgin olive oil
 2 tsp chilli flakes
 450 g wholemeal dried orecchiette or wholemeal normal pasta
 parmesan cheese
 2 tbsp capers
 lemon
 2 tbsp basil pesto (optional)

1

Cut off the broccoli floret heads as close to the green floret head as possible and put the heads to the side (you want to leave the stalk separate).

2

Finely chop the broccoli stalks into sticks, zucchini into semi circles and crush the garlic

3

In a large saucepan, heat olive oil, then add garlic, anchovies, capers and the add broccoli stalks and zucchini.

4

Add chili flakes, capers and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.

5

Add pasta to cook and with 4 minutes to go, add broccoli florets with the pasta – this makes them soft enough to eat but leaves them with great colour and texture.

6

Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan with the garlic and anchovy mix. Remove the pan from the heat.

7

Season to taste with sea salt, black pepper, finely grate in a large handful of parmesan and add a squeeze of lemon. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine. Stir pesto through if using.

8

Serve immediately, sprinkling with another good handful of finely grated parmesan.

GF - use gluten free pasta, DF remove parmesan, LF - small amounts of parmesan are well tolerated.




Ingredients

 2 large broccoli heads
 1 zucchini , large
 2 garlic cloves, large
 8 anchovy fillets, in oil (sustainable source)
 4 tbsp extra virgin olive oil
 2 tsp chilli flakes
 450 g wholemeal dried orecchiette or wholemeal normal pasta
 parmesan cheese
 2 tbsp capers
 lemon
 2 tbsp basil pesto (optional)

Directions

1

Cut off the broccoli floret heads as close to the green floret head as possible and put the heads to the side (you want to leave the stalk separate).

2

Finely chop the broccoli stalks into sticks, zucchini into semi circles and crush the garlic

3

In a large saucepan, heat olive oil, then add garlic, anchovies, capers and the add broccoli stalks and zucchini.

4

Add chili flakes, capers and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.

5

Add pasta to cook and with 4 minutes to go, add broccoli florets with the pasta – this makes them soft enough to eat but leaves them with great colour and texture.

6

Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan with the garlic and anchovy mix. Remove the pan from the heat.

7

Season to taste with sea salt, black pepper, finely grate in a large handful of parmesan and add a squeeze of lemon. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine. Stir pesto through if using.

8

Serve immediately, sprinkling with another good handful of finely grated parmesan.

GF - use gluten free pasta, DF remove parmesan, LF - small amounts of parmesan are well tolerated.
Broccoli Orecchiette

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