Tagliatelle with tenderstem broccoli and kale

This is a really quick dinner to whip up especially midweek when you’re battling late nights at work, endless laundry and the temptation to order sub-par takeout.

Tenderstem broccoli (or purple sprouting, which was in season when I tried variations of this recipe, kale, pasta, garlic, anchovies, mushrooms, grated cheese, salt, pepper, olive oil. That’s it.

How much (serves 2)

  • 250g dry pasta (I used Tagliatelle, cooked for 12 minutes, reserve 1/2 cup cooking liquid,drained)
  • Fry Lite spray
  • 1 clove of garlic
  • 2 pieces of anchovies (I used the bottled variety), finely chopped
  • 1/2 tsp dry chille flakes (optional)
  • a handful of kale, washed and trimmed (par-boiled)
  • a handful of tenderstem/purple sprouting broccoli, trimmed (pa-boiled/steamed)
  • a handful of chopped chestnut mushrooms
  • salt and pepper to taste
  • grate parmesan cheese

How

  1. Heat a non-stick frying/sauté pan on your stove-top (medium heat)
  2. Spray Fry Lite onto the frying pan and saute the garlic for 20 seconds and anchovies
  3. Toss in the chilli flakes (optional), kale, broccoli and mushrooms
  4. Give the veggies a good mix and toss and leave to cook for 3 minutes
  5. Add the pasta and reserved cooking liquid to the veggies
  6. Leave to cook for 1 minute
  7. Season with salt, pepper
  8. Serve with grated parmesan

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