Spaghetti with purple sprouting broccoli & chilli prawns
200 g, purple sprouting
Wholewheat Pasta, dry
225 g, spaghetti
20 g, panko
2 medium, zest and juice of
45 g, grated
180 g, peeled, deveined
1 clove(s), finely grated
Chilli, Green or Red
½ individual, deseeded, finely chopped
- Fill a large saucepan with salted water, bring to the boil then add the broccoli and cook for 3 minutes. Transfer to a sieve (leaving boiled water in pan) and rinse under the cold tap to cool. Cook pasta according to pack instructions, minus 2 minutes, in the broccoli water.
- Meanwhile, heat a large frying pan on medium heat and add the panko breadcrumbs, toasting for 3-5 minutes, until golden. Transfer to a bowl, and once cool, add the lemon zest and half the parmesan.
- Increase the heat slightly, add the olive oil to the pan, then the prawns, garlic and chilli. Cook for 2 minutes, stirring often. Next, add the lemon juice to the pan along with the broccoli and drained pasta, stirring well to combine, season with salt and pepper and cook for 2 minutes, until the pasta and broccoli is heated through. Remove the pan from the heat, add the remaining parmesan to the pan with some salt and pepper, fold through and transfer to bowls. Garnish with the lemony parmesan crumb.