Home
Recipes
spaghetti

Nani’s khowse (Burmese chicken soup)

Chicken breast

Nani’s khowse (Burmese chicken soup)

45 minutes

Roast butternut spaghetti

Butternut recipes

Roast butternut spaghetti

45 minutes

Easy, butter-roasted tomato-and-sausage spaghetti

Great value

Easy, butter-roasted tomato-and-sausage spaghetti

1 hour

Tuna-and-fennel pasta

Canned food

Tuna-and-fennel pasta

20 minutes

Salmon-and-sundried tomato spaghetti

Fish recipes

Salmon-and-sundried tomato spaghetti

10 minutes

Tomato-and-spinach spaghetti

Nightshade recipes

Tomato-and-spinach spaghetti

30 minutes

Asian-style chicken-and-corn soup

Asian recipes

Asian-style chicken-and-corn soup

1hr 30 minutes

Mushroom Ragu

Italian recipes

Mushroom Ragu

30 minutes

Cacio e pepe

Great value

Cacio e pepe

Creamy vegan pasta

Pasta recipes

Creamy vegan pasta

20 minutes

Lentil Bolognese with loaded veggie sauce

Lentil recipes

Lentil Bolognese with loaded veggie sauce

50 minutes

Spinach-and-broccoli pasta

Avocado recipes

Spinach-and-broccoli pasta

10 minutes

Load more

Spinach-and-broccoli pasta

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

400 g baby spinach
100 g feta
¾ cup extra virgin olive oil
250 g pasta of your choice (I used bucattini)
300 g Tenderstem broccoli
sea salt and freshly ground black pepper, to taste
avo, for serving

Method

1. Bring a saucepan of water to the boil. Blanch half the spinach for 10 seconds, then run under cold water to cool.

2. Squeeze any excess water out of the spinach and blend with the feta and olive oil, reserving a little oil for frying.

3. Cook the pasta until al dente, drain and stir through the spinach sauce. Blanch the broccoli for 3 minutes. Heat a pan and add the remaining olive oil. When the pan is extremely hot, fry the broccoli until charred, then season.

4. Serve the pasta with the broccoli and remaining spinach and avo.

Find more pasta recipes here.

Photograph: Willow Tucker