Broccoli Gruyere Pasta
This tasty broccoli pasta benefits from handfuls of melty gruyere cheese! You will love the simplicity of this recipe and how it makes a delicious meal from very few ingredients.
Ingredients
- 9 oz (250 g) dry pasta, short shapes such as penne, farfalle, conchiligle work best
- 1 head broccoli, florets
- 1 red onion, finely diced
- 2 cloves garlic
- 7 oz (200 g) gruyere cheese, grated
- 1 lemon
- olive oil, for cooking - see notes
- salt and pepper, to taste
- 1 handful parsley, for garnish - optional
Instructions
- Start boiling your pasta according to package instructions.
- Meanwhile, heat a layer of olive oil in a wide pan (either a large casserole dish or deep frying pan work well). Saute the onion until it's just starting to soften. Add the garlic and saute just for a few moments, until the fragrance is starting to come out.
- Add the broccoli florets to the pan alongside another pour of olive oil to ensure the pan does not get dry. Saute until they are starting to soften and then squeeze in the lemon juice, stirring until it's been absorbed into the broccoli florets. The broccoli should be bright green and fairly soft but al dente. You can keep cooking a little longer if you'd prefer much softer broccoli.
- When the pasta is ready, drain it and add to the pan with the broccoli.
- Remove from the heat and add the gruyere. Mix through and it should start to melt through the pasta (if it doesn't, put a very low heat back on). Add additional olive oil if desired, salt and pepper to taste.
- Finally add a handful of parsley (if using) and squeeze out any additional lemon juice you can over the top of the pasta. You can also add a few pinches of lemon zest if you wish. Serve!
Notes
Olive oil quantity - this will vary depending on how heavy handed you are. I tend not to measure the oil, and just add as much as I want to stop it feeling dry, but no more. The nutritional information is based on using 1/3rd of a cup of olive oil (80ml). You could easily use less, but you may wish to add some pasta cooking water to the final dish to stop it being too dry.
Calories: 638kcal, Carbohydrates: 56g, Protein: 25g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Cholesterol: 55mg, Sodium: 383mg, Potassium: 458mg, Fiber: 4g, Sugar: 4g, Vitamin A: 981IU, Vitamin C: 68mg, Calcium: 558mg, Iron: 2mg