Broccoli, sultanas and chillis in the same pasta dish? Don't knock it until you've tried this delicious taste of Italy - not just for vegetarians.
Serves 4
Ready in 20 minutes
Per serving:
457kcals
9.8g fat (2.2g saturated)
17.2g protein
80.1g carbs
8.9g sugar
0.3g salt
1. Cook the penne according to the packet instructions, until al dente.
2. Meanwhile, preheat the grill to medium and line the grill pan with foil. Mix the torn bread with half the oil in a bowl and season with black pepper. Spread out on the grill pan and grill for 2-3 minutes, turning frequently, until crisp and golden. Cool slightly, transfer to a blender and whizz to coarse crumbs. Stir in the Parmesan.
3. Heat the remaining oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the broccoli, garlic, chilli and sultanas and cook for 5 minutes, stirring, until the broccoli is tender – add a splash of water to prevent it catching.
4. Drain the pasta and add to the pan with the parsley and lemon zest and juice. Season, toss, then divide between 4 bowls. Top with the toasted Parmesan crumbs to serve.
© delicious. magazine
Match this with a vibrant young rosé, which will be wonderful with the light ingredients in this dish.
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