Seasonal Recipe

Broccoli & courgette penne

A bright, simple midweek supper that lets fresh summer vegetables do the talking. Tender-stem broccoli and courgettes are softened in good olive oil with garlic and chilli, then tossed through penne with plenty of Parmesan and a squeeze of lemon. On the table in around 20 minutes, and easily made vegetarian or vegan.

Ingredients

• 350g penne
• 1 head of broccoli (or a bunch of tender-stem), cut into small florets
• 2 medium courgettes, halved and sliced
• 3 tbsp olive oil
• 3 garlic cloves, finely sliced
• 1 red chilli, finely chopped (or a pinch of dried chilli flakes)
• Zest and juice of 1 lemon
• 50g Parmesan, grated, plus extra to serve
• A handful of fresh basil, torn
• Salt and black pepper

Method

1. Bring a large pan of well-salted water to the boil. Add the penne and cook according to the packet instructions until al dente. Add the broccoli florets for the final 3 minutes of cooking, so they soften but keep their colour.
2. Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the courgettes and a pinch of salt, and cook for 5 to 6 minutes until golden at the edges.
3. Add the garlic and chilli, and cook for another minute until fragrant — don't let the garlic brown.
4. Before draining, scoop out a mugful of the pasta cooking water. Drain the pasta and broccoli, then tip them into the frying pan with the courgettes.
5. Add the lemon zest and juice, the Parmesan, and a good splash of the reserved pasta water. Toss everything together over a low heat for a minute until glossy and coated.
6. Season to taste, scatter with torn basil and extra Parmesan, and serve straight away.

Cook's notes

• Make it vegan: swap the Parmesan for a vegan hard cheese or a spoonful of nutritional yeast.
• Add protein: a few grilled prawns, some crispy pancetta, or a tin of drained cannellini beans all work beautifully.
• Use what's fresh: peas, asparagus or spinach are lovely stirred through in place of (or alongside) the courgette.

Everything you need for this dish — the broccoli, courgettes, garlic, lemon and a wedge of good Parmesan — is on our shelves and in our online shop, fresh and locally sourced wherever we can.