Low-calorie pasta recipe for 6 people, takes only 15 mins; recipe has extra-virgin olive oil, bucatini, purple sprouting broccoli, red onion, garlic clove, fennel bulb, sardine, pine nut, raisin, lemon and chilli flakes.
Pasta with pine nuts, broccoli, sardines & fennel
Course: Low-calorie pasta
Servings
6
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 4 garlic cloves, thinly sliced
- Extra Virgin Olive Oil: 4 tbsp extra-virgin olive oil, plus a splash
- Red Onion: 2 red onions, sliced
- Lemon: juice and zest 1/2 lemon
- Chilli Flakes: chilli flakes
- Fennel Bulb: 1 small fennel bulb, very thinly sliced
- Bucatini: 500g bucatini or long pasta, like spaghetti
- Purple Sprouting Broccoli: 500g purple sprouting broccoli, stalks halved if very large
- Sardine: 50g salted sardine, or good-quality canned sardines in oil
- Pine Nut: 25g pine nut
- Raisin: 25g raisin
Directions
- Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
- Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
- Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.
