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Penne pasta in a green veg and broccoli sauce
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Quick green pasta

Fast, simple & delicious

Penne pasta in a green veg and broccoli sauce
Save recipe

20 mins
Super easy

serves 6

About the recipe

Everyone loves pasta – it’s a big hit in my household – so treating it as your best friend and a vehicle for getting extra veg into meals is a really good way to approach things. This recipe is a really typical lunch or dinner for us – think of it as a principle, and flex the veg you use depending on what you’ve got in the fridge and the freezer. You want to use around 500g of veg in total, or more if you’ve got it!

nutrition per serving

Calories

18%

g

Fat

12%

g

Saturates

13%

g

Sugars

6%

g

Salt

10%

g

Protein

29%

g

Carbs

23%

g

Fibre

-

of an adult’s reference intake

Recipe From

Jamie: Keep Cooking and Carry On

Jamie: Keep Cooking and Carry On

By Jamie Oliver

Watch the show Get the recipes

Ingredients

6 spring onions

1 leek

1 large handful of tenderstem broccoli spears

olive oil

2 cloves of garlic

100g frozen spinach

2 large handfuls of frozen peas

450g dried pasta

50g Parmesan cheese, Grana Padano or vegetarian alternative, plus extra to serve

extra virgin olive oil

optional: fresh herbs, such as basil, parsley or mint

Top Tip

This recipe serves 6 – if you're cooking for less people, keep a couple of portions left over for a tasty lunch the next day.

Method

  1. Trim and slice the spring onions. Trim the leek, halve it lengthways, wash it, then finely slice. Finely slice the broccoli stalks, reserving the tips.
  2. Put a large, non-stick, shallow casserole pan on a medium heat.
  3. Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Peel and finely chop the garlic and add to the pan.
  4. Add the frozen spinach and peas, then add a pinch of sea salt and black pepper.
  5. Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly.
  6. Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes.
  7. While everything is ticking away, finely grate the Parmesan.
  8. Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between – it’s up to you.
  9. Drain the pasta and broccoli, and tip it into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan, and toss it all together.
  10. I like to finish this with a sprinkling of fresh herbs – parsley, basil, thyme, whatever you’ve got. A little extra grating of Parmesan is always nice, and a big salad on the side.
  • Finely chopped white or red onions would work in place of the spring onions and the leek.
  • Use regular broccoli, by all means – finely chop the stalk and add it to the mix at the beginning, keeping the cute little florets until the end.
  • You can add any green veg you have: kale, cabbage, broad beans, runner beans, green beans.
  • If you don’t have any Parmesan, try a different cheese in its place, make it work for you.

Leftover broccoli? Chop up into small florets and add to stir-fries or simply steam until tender and add to salads. Or try my warming soup recipe. You can easily turn this into a gratin. Once you’ve tossed the pasta and sauce together, tip it into an ovenproof frying pan or dish, sprinkle over some stale breadcrumbs or grated cheese, and pop under a hot grill for a few minutes, until golden and bubbling.

Tags

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