- Egg free
- Lactose free
- Peanut free
- Nut free
- Sesame free
- Shellfish free
- No added sugar
- 1 serve veg or fruit
Stephanie Alexander’s vibrant Broccolini® pasta recipe is dairy free and perfect for weeknights.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 1 bunch Coles Australian Broccolini® Family Pack, coarsely chopped
- 400g rigatoni or penne
- 1/4 cup (60ml) extra virgin olive oil
- 1/2 cup (35g) fresh sourdough breadcrumbs (made from day-old bread)
- 6 anchovy fillets, finely chopped
- 1 garlic clove, finely chopped
- 12 pitted green or black olives, thinly sliced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the Broccolini® in a large saucepan of boiling water for 4 mins or until bright green and tender-crisp. Use a slotted spoon to transfer the Broccolini® to a bowl of iced water.
Step 2
Add pasta to the pan of boiling water and cook following packet directions or until al dente. Drain well, reserving ¼ cup (60ml) of the cooking liquid.
Step 3
Meanwhile, heat 2 tbs oil in a large frying pan over medium-high heat. Add the breadcrumbs and cook, stirring, for 4-5 mins or until golden brown and crisp. Transfer to a plate. Heat remaining oil in the pan. Add anchovy and garlic. Cook, stirring, for 1 min or until aromatic.
Step 4
Add the pasta, Broccolini®, olive and reserved cooking liquid to the pan. Season and toss to combine.
Step 5
Divide pasta mixture among serving bowls. Sprinkle with breadcrumbs and season with pepper to serve.
Recipe tip
COOK. STORE. SAVE
Use it up
The breadcrumbs in this recipe are made using sourdough, but you can use up whatever bread you have on hand – think ciabatta, focaccia or sliced sandwich loaves.
