broccoli, lemon and chili Pasta

Broccoli, Lemon and Chilli Pasta

A simple and light tasting Broccoli, Lemon and Chili pasta dish made with fresh market ingredients that is pulled together in less than 30 minutes. Serve with a green salad and garlic bread for a hearty dinner.

Course Main Course, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 510 kcal
Author Elle


  • 400 g dry tagliatelle pasta
  • 3 tablespoons olive oil (plus an extra drizzle, if desired)
  • 3 cloves garlic, thinly sliced
  • 1 fresh red chili, thinly sliced
  • Sea salt and freshly ground pepper, to taste
  • 200 g broccolini or purple sprouting broccoli, trimmed and cut in half (alternatively broccoli florets)
  • zest and juice from 1 organic lemon
  • 1 small bunch of parsley, coarsely chopped
  • 30 g grated Parmigiano-Reggiano
  • Handful pine nuts or slivered almonds, lightly toasted (optional)


  1. Bring a large saucepan of salted water to a boil. Add the spaghetti and cook according to package instructions, remembering you want the pasta al dente and not overly soft.

  2. Meanwhile, in a large non-stick skillet, heat the olive oil over medium heat, once hot, add the garlic, fresh chilli, and season with salt and pepper. This is what gives the oil the flavor.

  3. Once the garlic becomes slightly transparent, add in the broccolini and sauté until crisp tender. Add the lemon zest and season with a little more salt and pepper.

  4. Drain the pasta (reserving some of the cooking water) and add it into the skillet with the broccolini. Mix together and add the lemon juice, parsley, and cook for another minute, until the broccolini is the desired consistency. Feel free to add a tablespoon or more of the reserved pasta water to thin out the sauce, or drizzle with a little more olive oil.

  5. Remove from the heat and stir in the parmesan. Scatter with pine nuts or almonds, if desired. Enjoy!