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Broccoli Pasta

This recipe is presented to you by Our Kitchen.

Serves 4

Photo credit: Emma Boyd


Fresh and zesty with a hint of chilli, finished beautifully with the smoothness of the cheese and crunch of the croutons.


  • 3 slices bread, finely cubed
  • 2 tablespoons olive oil
  • 2 and 1/2 oz parmesan cheese, finely grated
  • 2 heads broccoli, chopped into small florets
  • 14 oz dried pasta (spirali, penne etc)
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely sliced
  • 4 anchovies
  • 1/2 - 1 teaspoon chilli flakes
  • 1 lemon, zested
  • Salt and pepper



  1. Heat the olive oil in a heavy bottomed frying pan, add the breadcrumbs and season with salt and pepper. Fry until golden brown and set aside.
  2. Fill a large pot with water, salt liberally and bring to the boil. Add the broccoli and cook for 2 minutes. You do not want to overcook the broccoli at this stage as it will become mushy and brown. Remove from the water with a slotted spoon and set aside. Use the same water to boil the pasta; once it returns to the boil, add the pasta and simmer until cooked through. Drain.
  3. While the pasta is cooking place the olive oil in a frying pan on medium-high, add the garlic, anchovies and chilli and sauté for several minutes.
  4. Add the broccoli to the frying pan, mashing some bits up and leaving others whole. Finally, add the lemon zest, pasta and 2/3 of the parmesan cheese to the broccoli and mix through.
  5. Serve sprinkled with the remaining parmesan cheese and small handful of croutons.