IN THE KITCHEN: Purple Sprouting Broccoli & Lemon Pasta

Purple Sprouting Broccoli & Lemon Pasta
Purple Sprouting Broccoli & Lemon Pasta

Serves 4

Purple Sprouting Broccoli has a short season and its time is now. Rich, sweet, earthy stalks and leaves make for a meaty winter green that can match bold flavours. It does lose its vibrant purple when cooked but still retains a deep green colour especially when blanched as described below. This is perfect for a lunchtime or light supper.


  • Salt
  • 300g purple sprouting broccoli, cut into separate florets
  • 350g dried pasta, trofie pictured
  • 6 tbsp olive oil
  • 4 cloves garlic, crushed and sliced
  • 130g Parmesan cheese, finely grated plus extra to serve
  • 2 lemons, zest of 2 and juice of 1
  • Freshly ground black pepper


  1. Fill a large bowl with cold water and a few ice cubes if you have some; set aside
  2. Bring a large pan of salted water to the boil and add the purple sprouting broccoli for 3 minutes then remove with a slotted spoon and place into the cold water for a few minutes then drain on kitchen paper
  3. Add your pasta to the still boiling, now blue-green water and cook as per the packet instructions
  4. Meanwhile put a large frying pan over the lowest possible heat and very gently warm the olive oil and garlic for about 5 minutes
  5. Then add the drained broccoli, parmesan, lemon zest and juice and when the pasta is cooked add it to this pan with a few splashes of pasta cooking water
  6. Mix well until combined and once hot serve with black pepper and a bit more Parmasann if you like

Recipe by Charlotte Simpkins for Freely Fruity


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