Gino D’Acampo’s zesty broccoli and courgette spaghetti Recipe

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  • Healthy
  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

1

Total Time:

00:28

Prep:

00:10

Cooking:

00:18

Jungle chef, Gino whips up another dish based on his Italian roots. This healthy recipe works out at only 49p per portion

Ingredients

  • 2 courgettes, trimmed
  • 200g broccoli
  • 450g (1lb) dry spaghetti
  • 6tbsp extra virgin olive oil
  • 25g (1oz) walnut pieces, roughly chopped
  • Zest of one lemon
  • Pinch of dried chilli flakes
  • Salt and freshly ground black pepper
  • 4tbsp freshly grated Parmesan cheese (or vegetarian alternative)
  • Want to make this for under £1 head?
  • Cost
  • : £3.87 (Asda)
  • Items
  • : Courgettes (300g) 54p, Broccoli (200g) 40p, Lemon 30p, Walnuts (70g) £1, Italian Parmesan shavings (50g) £1.24, Smartprice spaghetti (500g) 39p
  • (Prices correct at time of writing. See mysupermarket
  • for more deals).

Method

  • Coarsely grate the courgettes then place them in a clean tea towel and squeeze dry. Meanwhile, wash the broccoli and prepare by trimming the base of the spear. Chop in diagonal slices about 3cm long with the leaves.

  • Heat the oil in a large frying pan, add the courgettes and fry for 7 mins on a medium heat. Stir occasionally. Add in the broccoli, chilli flakes, walnuts and lemon zest and continue to cook for a further 3 mins. Season with salt and stir.

  • In the meantime, cook the pasta in a large saucepan of salted, boiling water for 8-10 mins or until just tender and ‘al dente’. Drain in a colander. Add the spaghetti to the frying pan and toss all together on a medium heat for 30 secs. Serve immediately with cheese on top.

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Top Tip

<strong>Al dente</strong> is the ideal texture of cooked pasta in Italian cooking. It means 'to the tooth' - there should be a slight resistance in the centre when the pasta is chewed.