- Penne With Broccoli, Lemon & Anchovies.jpg (43.57 KiB) Viewed 8 times
Preparation time: 10 minutes
Cooking time: 17 minutes
Serves: 2
No nutritional information available.
Ingredients
- 170g wholemeal penne
- 1 leek, sliced
- 180g broccoli, cut into small florets
- 15g canned anchovies, chopped, plus 2 tsp oil from the can
- 1 red pepper, deseeded, quartered and sliced
- ½ tsp finely chopped rosemary
- 1 red chilli, deseeded and sliced
- 3 garlic cloves, sliced
- ½ lemon, zested and juiced
- 4 tbsp ricotta
- 2 tbsp sunflower seeds
Method
1. Cook the pasta and leek in a pan of boiling water for 7 minutes, then add the broccoli. Boil for 5 minutes more until everything is just tender, then drain, reserving a little of the cooking water.
2. Meanwhile, heat the anchovy oil in a large non-stick pan over a medium heat and fry the pepper with the rosemary, chilli and garlic for 5 minutes, until softened.
3. Tip the cooked pasta and vegetables into the pan and add the lemon juice and zest, the anchovies and ricotta. Toss well over the heat, using a splash of the reserved pasta water to loosen. Toss the sunflower seeds through the pasta, then serve.
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