Broccoli Pasta

 As autumn saunters in, I like to add a bit of colour and oomph to my meals. It's also really important to get in enough fiber in your food and to keep meals light yet nutritious. This recipe is adaptable. It can be made totally vegetarian or vegan or like I did, with a bit of pesce. I used anchovies stored in olive oil that I always have in my pantry. They come from Sicily and are delicious. You can also adapt this recipe to make it gluten-free by substituting the pasta with a gluten-free variant.  

Here's how you make this Italian delicacy :

Ingredients

3 teacups penne (I used whole wheat. You can use a gluten-free variant)

4 cloves garlic finely chopped

1 teaspoon paprika flakes

250 ml Vegetable/Chicken stock (based on your diet)

1 mid sized broccoli cut into small florets

3-4 pieces of anchovies soaked in olive oil/ 1 teaspoon miso paste if you want this vegetarian. If you don't have either, you can omit this and add chopped capers or olives instead at the end. 

Basil leaves as topping

Parmesan as topping. You can use any cheese you prefer or omit it. 

Salt

Ground pepper

2 teaspoons Olive oil

A dash of  white wine (optional)

1/2 teaspoon grated lemon peel ( make sure you wash the lemon well and while grating, keep away from the white which is bitter and stick to the top Green peel) 

A sprig of thyme (dry is fine if you can't find fresh)

Method

In a big pot of boiling salted water, add the broccoli pieces and allow to cook till tender.  You can also choose to boil the broccoli in broth like I do. It's your choice. 

In a big pot, add olive oil add the chopped garlic and paprika flakes. 

Stir fry for about 5 - 7 minutes and add the anchovies/miso paste  and sprig of thyme.

Add some wine (if using) and allow to simmer over low. 

Add the broccoli florets next, stir fry well and then add the stock. 

Add the stock and allow to cook well till your florets disintegrate into a sauce. 

It won't be smooth but it will be silky as the stock and broccoli mix well. 

If you find it getting dry, add some water from the pot in which you boiled broccoli. 

Boil the Penne (or your choice of pasta) al dente (al dente means it should have a bit of bite not mushy or too soft so don't cook it all the way)

Add this to the broccoli sauce. Mix well. Add the ground pepper, salt (if needed), cheese (optional) and grated lemon peel. 

Top with basil and serve with crusty bread on side. 

Hope you enjoy this:)