Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Fusilli with 'creamy' broccoli sauce by WW

Fusilli with 'creamy' broccoli sauce

8
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Frozen broccoli shines when quickly boiled to keep crunch and colour. Blend the florets with oil, lemon zest and juice, garlic and a little pasta cooking water for a (creamless!) ‘creamy’ sauce.

Ingredients

Broccoli, raw

1000 g, frozen, chopped

Yellow lentil pasta

240 g

Garlic

1 clove(s), chopped

Olive Oil

1½ tablespoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Lemon

1 zest(s) of 1, plus wedges to serve

Vegetarian parmesan style hard cheese

50 g, grated

Instructions

  1. Bring a large pot of salted water to a boil. Cook the broccoli for 3 minutes. Using a slotted spoon, remove the broccoli from the water and set aside. Add the pasta to the boiling water and cook to pack instructions. Reserve 50ml of the cooking water. Drain the pasta and set aside.
  2. In a blender, blend the garlic, oil, lemon zest and juice, half the cheese and a third of the broccoli and 50ml pasta water until smooth then season to taste.
  3. Return the pasta and remaining broccoli to the pot. Add the sauce and toss gently to coat. Sprinkle with the remaining cheese and serve.

You might like

You might like