Broccoli and Courgette Spaghetti Recipe

As promised, and with kind permission of Bellaverde®, here is another great recipe to give you a different way of eating broccoli.

INGREDIENTS:

• 2 courgettes, trimmed
• 200g bellaverde® broccoli
• 450g/1lb dry spaghetti
• 90ml/6tbsp extra virgin olive oil
• 25g/1oz walnut pieces, roughly chopped
• zest of a lemon
• a pinch of dried chilli flakes
• salt and freshly ground black pepper
• 60ml/4tbsp freshly grated Parmesan cheese

METHOD:

1. Coarsely grate the courgettes then place them in a clean tea towel and squeeze dry. Meanwhile, wash the bellaverde® and prepare by trimming the base of the spear. Chop in diagonal slices about 3cm long with the leaves.
2. Heat the oil in a large frying pan, add the courgettes and fry for 7 mins on a medium heat.Fry for 7 mins on a medium heat. Stir occasionally. Add in the bellaverde®, chilli flakes, walnuts and lemon zest and continue to cook for a further 3 mins. Season with salt and stir
3. In the meantime cook the pasta in a large saucepan of salted, boiling water for 8-10 mins or until just tender and ‘al dente’. Drain in a colander.
4. Add the spaghetti to the frying pan and toss all together onon a medium heat for 30 secs.
5. Serve immediately with Parmesan cheese on top.