Pasta · FIRST EDITION
Broccoli & toasted garlic spaghetti
Soft broccoli, golden garlic and olive oil clinging to a tangle of spaghetti.
25 minutes · Serves 2
Meals built around lower-cost staples, beans, grains and everyday vegetables.
A familiar bowl of garlic pasta gets a green sauce from broccoli mashed straight into the pan.
Here’s how.
- 1
Soften the broccoli
Bring a large pan of water to a boil and add salt. Cook broccoli for 5–6 minutes until very tender. Lift out with a slotted spoon.
- 2
Cook the pasta
Add spaghetti to the same water and cook according to the packet. Keep a mug of cooking water before draining.
- 3
Toast the garlic gently
Meanwhile warm oil and garlic in a wide pan over medium-low heat for 2–3 minutes. As garlic turns pale gold, add chilli flakes and broccoli. Mash roughly.
- 4
Bring it together
Toss drained pasta with broccoli and a splash of reserved water over low heat. Add lemon juice and enough extra water to coat the strands.
Take garlic off the heat if it darkens quickly; burnt garlic will make the sauce bitter.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.