Home
Recipes
Main Meals

Lamb trotters

Curry recipes

Lamb trotters

Chicken meatball broth with rissoni

Chicken recipes

Chicken meatball broth with rissoni

30 minutes

Spicy coconut lentil soup

Lentil recipes

Spicy coconut lentil soup

45 minutes

Chicken and polenta traybake

Chicken recipes

Chicken and polenta traybake

45 minutes

Pork ragù with polenta

Italian recipes

Pork ragù with polenta

2 hours 45 minutes

Quick-and-easy melanzane

Brinjal recipes

Quick-and-easy melanzane

1 hour

Lemon-and-tomato pasta

Great value

Lemon-and-tomato pasta

20 minutes

Broad bean-and-pancetta soup

Italian recipes

Broad bean-and-pancetta soup

20 minutes

Lamb-and-brinjal mince

Lamb recipes

Lamb-and-brinjal mince

1 hour

Slow-baked marinated tofu

Tofu recipes

Slow-baked marinated tofu

1½ hours

Spicy chicken livers

Chicken recipes

Spicy chicken livers

15 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