Pasta with Buttered Broccoli

1 kg (2 lb) broccoli, cut into small florets
400g (14 oz) orecchiette or penne
1 TBS olive oil
2 TBS butter
2 cloves garlic, sliced
2 red chillies, seeded and chopped
1 TBS shredded lemon zest
cracked black pepper and sea salt
Parmesan and lemon wedges to serve

Steam the broccoli over boiling water for 4 minutes or until tender. Set aside.

Cook the pasta in a large saucepan of lightly salted boiling water until al dente. Drain.

While the pasta is cooking, heat a frying pan over medium heat. Add the oil, butter, garlic, chillies, and lemon zest and cook for 2 minutes. Add the broccoli, toss to combine and heat through. Toss the broccoli, toss to combine and heat through. Toss the broccoli mixture with the pasta, pepper and salt. Place on serving plates and serve with Parmesan and lemon wedges.

Serves 4

From Off the Shelf Cooking with Donna Hay

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