Recipes : Courgette, broccoli & gremolata pasta

Lovely, light and perfect for warmer evenings - use up leftovers in a summery salad

Ingredients

• 2 garlic cloves , finely grated
• zest 2 lemons , plus a squeeze of juice
• small bunch parsley , finely chopped
• 200g broccoli , broken into florets
• 400g pasta bows or other shapes
• 1 tsp olive oil
• 2 courgettes , chopped

1. To make the gremolata, mix the garlic, lemon zest and juice with the parsley and some seasoning.
2. Bring a large pan of salted water to the boil, add the broccoli and cook for 2-3 mins until just tender. Use a slotted spoon to remove, then set aside. Bring the water back to the boil, add the pasta and cook following pack instructions.
3. Heat the olive oil in a frying pan, add the courgettes and cook over a high heat for 3-4 mins until starting to turn golden, tip in the broccoli and continue to cook for 1 min until warmed through.
4. Drain the pasta, reserving about 2 tbsp of the cooking water, then add pasta and cooking water to the pan with the vegetables and the gremolata. Mix well and serve.

PER SERVING

390 kcalories, protein 16g, carbohydrate 79g, fat 4 g, saturated fat 1g, fibre 5g, sugar 4g, salt 0,04 g