Broccoli Pasta

Broccoli Pasta

Although full of carbs and dairy, this one is an easy Sunday evening throw together meal.  I’m not huge on a large starchy dinner, but sometimes I just feel like it! The kids love pasta, it's easy, still has a ton of greens in it and I use gluten free quinoa pasta to up the protein content.  If you don't do dairy, skip the parmesan cheese and opt for nutritional yeast to taste instead.


500g Penne Quinoa Pasta

2 Heads Broccoli, cut into florets, stalks grated

4 cups Baby Spinach

2 cups finely grated Parmesan Cheese

100g Pine Nuts

100g Organic Butter

1 Lemon, zest finely grated, and juiced

Salt and Pepper


  1. Fill a large saucepan with water, add a tsp salt and bring to the boil
  2. Meanwhile, toast pine nuts in a large frying pan until golden, set aside
  3. In the same pan, melt butter over a medium heat and add broccoli and lemon juice
  4. Fry until soft yet still vibrant
  5. Add spinach and stir until wilted
  6. Cook pasta as per package instructions, drain, return to saucepan
  7. Stir in greens mixture and 1 cup of the parmesan and season to taste
  8. Serve topped with remaining parmesan

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