by Curtis Stone
A hearty dinner solution from Curtis Stone, your family will love the great combination of broccoli and crunchy pine nuts.
Ingredients
- 400g Coles Brand Pasta Bows
- 3 tablespoons Coles Unsalted Butter
- 3 cups broccoli florets, main stem from the broccoli, peeled, sliced into 3mm disks
- 2 tablespoons lemon juice
- 1/4 cup basil leaves, roughly chopped
- 2 tablespoons Lucky Pine Nuts, toasted
- 30g Coles Shredded Parmesan Cheese, grated (or vegetarian hard cheese)
- Extra virgin olive oil, for drizzling
Method
- Step 1Bring a large pot of salted water to the boil.
- Step 2Add the pasta and cook according to the packet directions until al dente.
- Step 3While the pasta is cooking, place a large frying pan over medium-high heat and add the butter. Once the butter has browned, add the lemon juice and the broccoli and cook, tossing frequently until tender, for about 4 minutes.
- Step 4Drain the pasta from the pot and pour directly into the frying pan. Add the pine nuts and basil and toss a few more times. Season to taste with salt and pepper.
- Step 5Divide the pasta between 4 serving bowls, garnish with the grated parmesan and a drizzle of extra virgin olive oil and serve.
- Low sodium
- Low sugar
- Vegetarian
Nutrition
2196 kj
Energy
15g
Fat Total
7.1g
Saturated Fat
5.2g
Fibre
18.1g
Protein
28mg
Cholesterol
160mg
Sodium
4.1g
Carbs (sugar)
80.1g
Carbs (total)
All nutrition values are per serve
- Author: Curtis Stone
- Image credit: (N/A)
- Publication: Coles
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