Ingredients

  • 1 leek
  • 200 g broccoli (tenderstem is ideal for this recipe)
  • 300 g pasta penne
  • 1 tbsp olive oil
  • 1 garlic clove
  • Handful of fresh basil leaves, washed and torn into small pieces
  • 2 handfuls finely grated Parmesan

Method

  1. 1

    Wash the leek, cut in half and finely slice. Cut the broccoli into small pieces.

  2. 2

    Fill up your biggest pan two-thirds of the way with water and bring to a boil. Cook your pasta following the packet instructions and drain.

  3. 3

    Peel the clove of garlic and bash with a rolling pin to squash slightly. Heat the oil in a saucepan, add the garlic and leek and fry gently for 5 minutes until soft. Add the broccoli and fry for a few minutes, add the basil, cover and steam for 2 minutes.

  4. 4

    Spoon the vegetables over the pasta, add the cheese, toss together and serve.

Nutritional Details

Each serving provides
  • Energy 2642kj 631kcal 32%
  • Fat 11.9g 17%
  • Saturates 3.7g 19%
  • Sugars 7.6g 8%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 766kj/183kcal

Each serving provides

104.2g carbohydrate 6.0g fibre 23.7g protein

 
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