Did you know broccoli has twice the amount of vitamin C as oranges? (Very handy this time of year.)
Or that a 100g serving of broccoli provides 97% of an adult’s daily vitamin K requirement? Which assists in the prevention of osteoporosis and aids heart health. (Who couldn’t do with a little extra bone density?)
Despite it’s unpopularity, broccoli has always been a ‘super food” and it will be long after we’ve tired of goji berries and moved onto the next trend. It’s not fashionable and you shouldn’t add it to a smoothie, but broccoli is nutritious and in season (cheap!) at the moment.
quick broccoli pasta with pine nuts
This simple broccoli pasta is satisfying and ready in a flash - perfect for a light lunch or vegetarian dinner.
1 small head broccoli
1/4 cup olive oil
3 cloves garlic
2 large chillis
zest of 1 lemon
1/4 cup pine nuts
1/4 cup grated parmesan
Cut the broccoli into small florets, then blanch in a saucepan of boiling water for five minutes (or until tender). Drain and set aside.
Cook the linguine in salted water until al dente. Reserve a cup of the cooking water, then drain.
Meanwhile, toast the pine nuts in a small fry pan to golden brown.
In a large saucepan, heat the oil over a low heat. Add the chilli and garlic and cook for three minutes (or until the oil starts to take the colour of the chilli. Add the lemon zest and broccoli. Stir, breaking any large pieces of broccoli remaining.
Add the pasta to the broccoli mix in the frypan. Toss through the pine nuts. If necessary add a little extra olive oil and a little reserved cooking water to keep the pasta moist.
Serve in pasta bowls topped with the grated parmesan.
Add cooked chicken or pancetta for a more substantial meal.
I’m so in love with this beautiful green brassica, that a friend once dubbed me the Broccoli Whisperer. If you’re a fan too, you might like to try some of these recipes
are you partial to “trees”?