Spaghetti with broccoli and lemon crumb topping

Serves 4
For the breadcrumb topping:
120g day-old ciabatta, torn into chunks
25g fresh parsley, stems removed
2 tbsp olive oil
1 tsp lemon zest
2 garlic cloves, crushed
Salt and black pepper

For the pasta:
450g tenderstem broccoli
5 tbsp olive oil, plus extra for tossing
380g spaghetti, or linguine
2 garlic cloves, sliced
½ lemon juice
½ tsp dried chilli flakes
Parmesan, grated



  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. In a food processor, whizz the ciabatta, parsley, zest, garlic, and olive oil together until the mixture forms coarse crumbs. Spread the crumbs evenly on a rimmed baking tray and season. Bake for 7 minutes and allow to cool.
  3. In a bowl, toss the broccoli with a drizzle of olive oil and a pinch of salt, then spread evenly on a rimmed baking tray. Bake for 15 minutes, turning halfway through.
  4. Allow to cool, then chop the broccolini into rough chunks. Set aside.
  5. Bring a large saucepan of salted water to the boiland cook the pasta until al dente. Drain the pasta, reserving 60ml of the cooking water. Set the pasta aside.
  6. Wipe out the same pan and heat two tablespoons of olive oil over a medium heat. Cook the garlic and chilil flakes for one minute.
  7. Add the pasta, broccoli, reserved cooking water, lemon juice, and three more tablespoons of olive oil and stir together until the pasta is coated.
  8. Divide between bowls and serve topped with the breadcrumbs and some Parmesan.

Nutritional information:

Per serving: 640kcals, 30.7g fat (11.7g saturated), 74.4g carbs, 2.8g sugars, 20.8g protein, 4g fibre, 0.41g sodium