Spicy broccoli agnolotti
4 clove(s), thinly sliced
Dried chilli flakes
Fresh lemon rind
2 tsp, finely grated
400 g, chopped into small florets
Vegetable stock, liquid, salt-reduced
¼ cup(s), (60ml)
Shaved parmesan cheese
Fresh pasta, agnolotti, spinach and ricotta
- Heat the oil in a large, deep, non-stick frying pan over medium heat. Cook the garlic, chilli and lemon rind, stirring, for 1 minute or until fragrant. Add the broccoli and cook, stirring, for 1 minute. Add the stock and simmer for 2 minutes or until the broccoli is just tender.
- Meanwhile, cook the agnolotti in a large saucepan of boiling salted water following packet instructions or until just tender. Drain.
- Add the agnolotti and rocket to the frying pan with the broccoli. Toss to combine. Season with salt and pepper. Serve topped with parmesan.