Special Diet

Chilli-Spiked Broccoli with Linguine

cook 20 mins
  • 400 g (13 oz) linguine
  • 1 1/2 tablespoons olive oil
  • 2 garlic cloves, finely sliced
  • 1 large red chilli, finely chopped
  • 3 tablespoons lemon juice
  • 200 ml (7 fl oz) vegetable stock
  • 300 g (10 oz) purple sprouting broccoli stalks, cut into 2.5– 3.5 cm (1–1 1/2 inch) lengths, or broccoli florets
  • 2–3 tablespoons pecorino cheese with black pepper or mature pecorino, finely grated (optional)
  • salt and pepper
  • Bring a large pan of lightly salted water to the boil and cook the linguine for 11 minutes until ‘al dente’, or according to the packet instructions.
  • Meanwhile, heat the olive oil in a small frying pan over a low heat, then add the garlic and chilli and cook gently for 3–4 minutes until tender. Stir in the lemon juice and vegetable stock and bring to the boil.
  • Add the broccoli stalks or florets to the stock, then cover and simmer gently for 2–3 minutes until just ‘al dente’, turning occasionally. Season generously with salt and pepper.
  • Toss the broccoli and chilli-spiked stock gently with the drained pasta, then heap into deep bowls and serve immediately sprinkled with the grated pecorino, if using.
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