The Organic Pantry

450g / 1lb broccoli/calabrese
225g / 8oz dried pasta
5 tbsp olive oil
4 cloves garlic, finely chopped
finely grated zest of 1 lemon (or lime)
1 sweet red pepper, roughly chopped
black pepper to taste
3 ripe sweet tomatoes finely chopped (or some canned chopped tomatoes)
handful of fresh parsley or basil leaves, roughly chopped
1 tbsp tamari
1. Cut the calabrese into florets and chop the stems; steam until just tender.
2. Cook the pasta according to directions, then drain.
3. Heat the oil in a large pan; add the garlic, lemon zest and red pepper; sizzle and stir until garlic starts to brown. Add broccoli and pasta, stirring and shaking the pan to mix well.
4. Stir the tomatoes, parsley and tamari through the pasta; season with black pepper; serve piping hot.
Finely chopped red chilli can also be added to give a spicier dish.
The lemon gives this dish a delicious fresh taste. It’s quick and easy too! I added toasted almonds at the end.

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