Zesty Broccolini Pasta
Broccolini is a cute little powerhouse of nutrients!
It is a member of the brassicas family, and these green vegetables are super important for liver detoxification. Just 1 cup of broccolini provides over 100% of your recommended daily intake of Vitamin C, making it the perfect veg to include in autumn cooking to support your immunity.
1-2 bunches broccolini, tops cut into 3cm lengths, the remainder finely chopped
300g pumpkin, cut into 2cm cubes
1 long red chilli, finely chopped
¼ cup extra virgin olive oil
4 garlic cloves, sliced
1/3 cup white wine or vegetable stock
1 lemon, zest and juice
20g parmesan, finely grated
Handful toasted pine nuts
150g pasta of choice (I used whole meal spiral pasta)
Salt & pepper to taste
Place pumpkin cubes on a lined baking tray and bake at 180°C for 15min or until just cooked Meanwhile, cook pasta until al dente. Reserve a little of the cooking liquid before draining the pasta and setting aside Heat olive oil in a large saucepan over medium heat before adding garlic and chili, cooking for 1 minute. Add wine (or stock) with lemon zest and juice, bring to the boil and cook for around 3minutes, stirring frequently until reduced slightly. Next add broccolini and cook covered for 4 minutes (or until broccolini is just tender). Stir through roast pumpkin, cooked pasta, parmesan and pine nuts. Serve immediately.