I kind of overdid it with the broccolini…

but therefore it also makes it a great, healthy and easy weekday dinner. It really has it all: heat from the chili pepper, zing from the lemon zest and juice, umami from the Parmesan cheese and garlic and nuttiness from the whole-wheat pasta. Rapidly becoming a staple dish in our kitchen!

The recipe (serves 4)

  • 250g / 8oz whole-wheat spaghetti
  • about 600g / 20oz broccolini, woody ends removed and roughly chopped in 2½cm /1″ pieces
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 1 red chili pepper, de-seeded and finely chopped
  • 3 garlic cloves, finely sliced 
  • 1 lemon, zested and juice from half of it
  • Parmesan cheese, grated
  1. Cook the spaghetti in a large cooking pot with boiling salted water following the packet instruction and add the broccolini to the pot for the last 4 minutes.
  2. In the meantime, add 1 tbsp oil in a large frying pan over medium heat and gently fry the shallots, red chili pepper, and garlic until soft.
  3. Reserve ¼ cup of the cooking liquid and then drain the pasta and broccolini and add them to the frying pan with the shallot/garlic/chili pepper mixture.
  4. Add the lemon zest, lemon juice, and the reserved cooking liquid and stir to combine thoroughly.
  5. Serve with a good grating of Parmesan cheese!

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