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Spinach-and-broccoli pasta

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34 of 75

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