Chilli, broccoli and Parmesan pasta
Fresh ingredients
1 head broccoli
1 bulb garlic
1 lemon
Dry ingredients
1 packet spaghetti or linguine
1 small packet chilli flakes
Fresh
50g Parmesan
Total cost Dh29
Bring a large pan of salted water to the boil. Cut the broccoli into florets. Add to the pan and cook for one to two minutes, until tender but still with plenty of bite. Remove the broccoli from the pan using a slotted spoon and plunge into a bowl of iced water.
Return the pan to the heat, add a generous drizzle of olive oil and bring to the boil. Add the spaghetti or linguine and cook according to the packet instructions.
Peel and thinly slice three large garlic cloves. Finely grate the Parmesan. Heat a couple of tablespoons of oil in a frying pan over a medium-low heat, add the garlic and cook gently for 8-10 minutes.
Drain the pasta, reserving a couple of tablespoons of cooking water. Add one and a half teaspoons of chilli flakes to the pan, tip in the broccoli and spaghetti and add the cooking water. Add a generous squeeze of lemon, the lemon zest, half the Parmesan and plenty of black pepper. Toss everything together really well and cook for a couple of minutes more, until the liquid has evaporated.
Divide between two serving bowl and sprinkle over with the remaining Parmesan.
* The 30 in 30 recipe works on the premise that you have some basic store staples – such as oil, vinegar, butter, salt and pepper – at your disposal
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