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Sicilian-style veggie spaghetti recipe

Sicilian-style veggie spaghetti recipe

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Created by The Tesco Real Food 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
  • Vegetarian

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
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

    3075kj
    733kcal     37%

  • Fat

    32g 46%

  • Saturates

    6g 29%

  • Sugars

    13g 14%

  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 86.6g Protein 20.6g Fibre 8.3g

Method

  1. 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. 
  2. 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. 
  3. Add 3 tbsp of the pasta water and pine nuts and cook for 1 min, stirring constantly, until just toasted. 
  4. 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. 
  5. 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. 
  6. Serve topped with the breadcrumbs and reserved lemon zest.

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