Sicilian-style veggie spaghetti recipe
Created by The Tesco Recipes team
Bursting with Sicilian flavours - pine nuts, raisins and lemon - we've added tender purple sprouting broccoli for a veggie twist on this classic spaghetti dish. Ready in just 15 minutes, it's the perfect speedy midweek meal!
See method- Serves 2
- Takes 15 mins
- 733 calories / serving
Ingredients
- 40g panko breadcrumbs
- 3 tbsp extra-virgin olive oil
- 3 large garlic cloves, 1 crushed, 2 finely sliced
- 2 tsp crushed chillies
- 180g spaghetti
- 200g purple sprouting broccoli, woody stems trimmed, stems cut into two pieces
- 15g pine nuts
- 25g raisins
- ½ lemon, finely zested and juiced
- 20g pecorino, finely grated
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Shop ingredientsEach serving contains
- Energy
- 3075kJ 733.0kcal
- Fat
- 32g
- Saturates
- 6g
- Salt
- 0.9g
- Sugars
- 13g
of the Reference intake
Carbohydrate 86.6gProtein 20.6gFibre 8.3g
Method
- Mix the panko breadcrumbs with 1 tbsp of the oil, the crushed garlic and 1 tsp of the crushed chillies: season well. Toast the breadcrumbs in a frying pan over a medium-high heat for 1-2 mins, stirring regularly, until golden. Transfer to a plate to cool.
- Boil the spaghetti for 8 mins, then drain, retaining a mugful of the cooking water. Meanwhile, fry the purple sprouting broccoli in the remaining 2 tbsp oil for 5 mins over a high heat, stirring regularly, until just tender and slightly crisp.
- Add 3 tbsp of the pasta water and pine nuts and cook for 1 min, stirring constantly, until just toasted.
- Add the lemon juice (reserving the zest), sliced garlic cloves, remaining 1 tsp crushed chillies and raisins to the pan and cook, stirring, for another min.
- Stir in the cooked spaghetti, grated pecorino and a splash of cooking water. Season with black pepper and toss to combine, adding extra pasta water to loosen, if needed.
- Serve topped with the breadcrumbs and reserved lemon zest.
- See more Vegetarian recipes
