PENNE WITH BROCCOLI, LEMON & ANCHOVIES
Healthy, low-calorie and full of fibre, this pasta dish has a creamy ricotta sauce flavoured with chilli, garlic and anchovies - and provides three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Pasta, Supper
Time 27m
Number Of Ingredients 11
Steps:
- Boil the pasta with the sliced leek for 7 mins, then add the broccoli and boil for 5 mins until everything is just tender.
- Meanwhile, heat the oil from the anchovies and fry the red pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
- Drain the pasta, reserving a little water, then tip the pasta and veg into the pan and add the lemon juice and zest, anchovies and ricotta. Toss well over the heat, using the pasta water to moisten. Toss through the sunflower seeds and serve.
Nutrition Facts : Calories 493 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 16 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium
MEZZE PENNE WITH LEMON, MUSTARD, AND ANCHOVIES
Warm, summer days call for light, quick and fresh dishes. Penne with punchy lemon, savory anchovies, salty capers, and spicy mustard delivers.
Provided by Redazione Web
Categories pasta
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Cook the penne in boiling salted water until al dente.
- Meanwhile, chop 4 anchovies and grate the zest from 1/2 of a lemon. Place in a large bowl with the mustard, butter, and some freshly ground pepper. Mix well.
- Drain the pasta directly into the bowl with the mustard, butter, anchovies and lemon zest and mix well. Plate the pasta and top with the remaining chopped anchovies, capers, and pieces of lemon pulp. Garnish to taste: we added dill leaves and a bit of chili pepper.
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