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Simon used a fresh kelp-infused pasta for this dish, which makes it a real standout — but even with a dried pasta from the box, you simply can’t go wrong with broccoli, garlic, and lemon zest. Flavour medley made in heaven!

You will need

Serves 4

  • 1 head broccoli, cut into florets, the stalk peeled and diced
  • 3 garlic cloves
  • 40ml extra virgin olive oil
  • 1 lemon, zest and juice
  • 400g pasta, fresh if possible! (gluten-free if required)

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20 mins to prep

15 mins to cook

  1. Step 1

    Boil the broccoli florets in salted water for 10–15 minutes or until super soft. If using fresh pasta, add pasta in the last 1–2 minutes of cooking time. If you are using dried pasta, cook in a separate pot following packet instructions until al dente.

  2. Step 2

    Add the extra virgin olive oil to a hot pan over low heat. Add the garlic and season with salt and pepper. Cook for a few seconds or until the garlic is fragrant; it shouldn’t be colouring at this stage. Add the pasta and broccoli, with some of the pasta water, and increase the heat to medium-high. Add half of the lemon zest and juice and cook for a few minutes until the broccoli has broken down and coats the pasta. Taste and adjust seasoning.

  3. Step 3

    Place onto your serving dish, top with the fresh diced broccoli stem, a bit more lemon zest, pepper and a drizzle of extra virgin olive oil.

Recipe: Simon Toohey

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