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Home » All Recipes » Easy Midweek Meal Ideas » Broccoli, Lemon and Chilli Pasta

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Broccoli, Lemon and Chilli Pasta

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Broccoli meets puttanesca in this simple Broccoli, Lemon and Chilli Pasta. The broccoli combines beautifully with typical puttanesca flavours of garlic, chilli, anchovies, lemon and capers to create a wonderful, light, summery pasta dish. Best of all, this recipe can be made in under 15 minutes!

Broccoli, Lemon and Chilli Pasta

 

Broccoli, Lemon and Chilli Pasta

This delicious Broccoli, Lemon and Chilli Pasta is so easy to make. Simply pop your pasta on to cook, then gently fry chilli, garlic, anchovies and capers in olive oil for a couple of minutes. A few minutes before the pasta is cooked, steam the broccoli, then add the pasta and broccoli to the chilli and garlic mix. Finally add the lemon juice and zest, plus a pinch of salt and a good grinding of black pepper. And voila – easy, delicious and on your table in under 15 minutes!

Overhead of Broccoli, Lemon and Chilli Pasta next to lemons and a lemon zester

 

A note about broccoli…

Broccoli really is the star of this dish – try to buy the best available. I have used normal broccoli in the photos, but this recipe also works well with tenderstem or purple sprouting broccoli. I have used a steamer in this recipe to lightly steam the broccoli, as I prefer the flavour and it helps preserve the nutritional content and bright green colour. However, if you don’t have a steamer, you can boil the broccoli in the same pan as your pasta.

 

Not a fan of anchovies?

I love anchovies and they really help to give flavour and seasoning to this dish. However, if  anchovies aren’t your thing, or if you want to make this veggie, just leave them out!

Broccoli, Lemon and Chilli Pasta next to lemons and a lemon zester

 

Make it your own

This easy broccoli pasta recipe is very easy to adapt:

  • Use any pasta shape you like (fusilli, penne and spaghetti all work well!)
  • Use brown pasta instead of white
  • Use tuna instead of (or as well as) the anchovies
  • Leave out the anchovies and/or capers if you are not a fan
  • Add fresh chilli instead of dried chilli flakes
  • Add extra chilli if you like your food hot!
  • Make it more substantial by adding 250g (9oz) leftover roast chicken
  • Add extra green vegetables, such as green beans or asparagus

 

What to serve with broccoli pasta?

This Broccoli, Lemon and Chilli Pasta is just perfect on its own, but if you want, you could serve it with a chunk of crusty white bread and/or a green side salad. 

 

What to drink with broccoli pasta?

This Broccoli, Lemon and Chilli Pasta dish pairs beautifully with crisp, dry Italian whites and also works well with a fresh, zesty Sauvignon Blanc. 

Red wine wouldn’t work well here, but a light southern French rosé would pair nicely.

Closeup of Broccoli, Lemon and Chilli Pasta

 

Can you eat broccoli pasta cold?

This easy broccoli pasta tastes best hot, but you can absolutely eat it cold too – as a pasta salad. Any leftovers would make a delicious packed lunch the next day.

 

Can you freeze broccoli pasta?

No, this recipe is not suitable for freezing.

 

If you like this recipe…

…you might also like:

  • Feta, Caramelised Onion and Courgette Pasta
  • Creamy Smoked Salmon and Dill Pasta
  • Easy Sicilian Style Tuna Pasta
  • Warm Goat’s Cheese, Red Onion and Walnut Pasta Salad
  • Creamy Chicken, Broccoli and Sweetcorn Pasta

 

Broccoli, Lemon and Chilli Pasta
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5 from 3 votes

Broccoli, Lemon and Chilli Pasta

Broccoli meets puttanesca in this simple Broccoli, Lemon and Chilli Pasta. The broccoli combines beautifully with typical puttanesca flavours of garlic, chilli, anchovies, lemon and capers to create a wonderful, light, summery pasta dish. Best of all, this recipe can be made in under 15 minutes!
Prevent your screen from going dark
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 509kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 400 g pasta (I used fusilli, but penne or spaghetti would work well too)
  • 3 tablespoons extra virgin olive oil plus extra for drizzling
  • ½ teaspoon dried chilli flakes (Or 1 red chilli, deseeded and chopped finely)
  • 2 cloves garlic crushed or grated
  • 25 g anchovies chopped finely (optional)
  • 2 tablespoons capers (optional)
  • 300 g broccoli chopped into small florets
  • 1 lemon juice and zest
  • Salt and pepper
  • Grated parmesan to serve (optional)

Instructions

  • Cook the pasta according to packet instructions / your own preferences.
  • Put 4 tablespoons of olive oil into a fairly large saucepan or frying pan (it should be big enough to hold the cooked pasta and broccoli) and add the chilli, garlic, anchovies and capers. Heat gently on a low heat, stirring to break up the anchovies. Do not let the garlic burn!
  • 4 minutes before the pasta is cooked, put a steamer over the pasta and put the broccoli in the steamer. Steam for 4 minutes until the pasta and broccoli are cooked. (See Note 1.)
  • Drain the pasta and add the pasta and broccoli to the chilli and garlic mix along with a small splash of the pasta cooking water. Add the lemon juice and zest plus a pinch of salt and a good grinding of black pepper.
  • Stir everything together and serve drizzled with extra olive oil and sprinkled with parmesan.

Notes

  1. I have used a steamer in this recipe to lightly steam the broccoli, as I prefer the flavour and it helps preserve the nutritional content and bright green colour. However, if you don’t have a steamer, you can boil the broccoli in the same pan as your pasta.
  2. Not suitable for freezing.
  3. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Broccoli, Lemon and Chilli Pasta
Amount Per Serving
Calories 509 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 4mg1%
Sodium 153mg7%
Potassium 534mg15%
Carbohydrates 83g28%
Fiber 6g25%
Sugar 5g6%
Protein 17g34%
Vitamin A 556IU11%
Vitamin C 82mg99%
Calcium 78mg8%
Iron 2mg11%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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6 Comments

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Comments

  1. Lesley says

    16th June 2021 at 2:21 pm

    I love a veggie based pasta dish and the combination of broccoli with lemon and chilli is just perfect. A tasty dinner that’s quick to cook – exactly what we need mid week.

    Reply
    • Eb Gargano says

      17th June 2021 at 10:11 am

      Aw, thanks Lesley! And I totally agree – you can never have enough quick and easy midweek meals in your repertoire! Eb 🙂

      Reply
  2. Kat (Kat's Veg Kitchen) says

    18th June 2021 at 12:45 pm

    Such a fresh and delicious looking meal for summer!

    Reply
    • Eb Gargano says

      21st June 2021 at 10:43 am

      Aw, thanks Kat!

      Reply
  3. Cat | Curly's Cooking says

    19th June 2021 at 9:44 pm

    So light and simple, perfect for when its hot and you don’t want to spend hours in the kitchen.

    Reply
    • Eb Gargano says

      21st June 2021 at 10:43 am

      Exactly! 😀

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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