Save Recipe
Summer Pasta with Zucchini and Broccoli
This fabulous pasta is one of our favourite things to make in the summertime. You can add 4 strips of crispy bacon or pancetta and/or use finely chopped rosemary instead of chilli flakes.
Prep Time
10 mins
Cook Time
10 mins
Serves
3–4
Dinner
Quick & Easy
Vegetarian
Ingredients
2 cups fresh or frozen shelled broad beans, or peas
250g dried pasta
1 head broccoli, cut into large florets and stems trimmed
1/4 cup extra-virgin olive oil
4 zucchini, thinly sliced
finely grated zest of 1 lemon, plus extra to garnish
1/2 tsp salt
1/4 tsp chilli flakes
2 large cloves garlic, finely chopped
1/2 cup ricotta
1/4 cup chopped parsley
2 tbsp lemon juice
4 zucchini flowers, torn into large chunks, to garnish (optional)
salt and freshly ground black pepper, to taste
Method
Bring a large pot of salted water to the boil. If using fresh broad beans, add to pot and boil for 3 minutes. Use a slotted spoon to scoop them out of the pot and into a bowl of cold water.
Remove and discard skins and set aside.
If using frozen beans, edamame or peas, place in a bowl, cover with boiling water and leave to defrost for 1 minute. Drain, then remove and discard broad bean skins if desired.
Add pasta to the boiling water and cook according to packet instructions.
Drain, reserving 1⁄2 a cup of the cooking liquid, and return pasta to the pot.
While the pasta is cooking, place broccoli in a food processor and pulse to a crumb.
Heat oil in a heavy-based frypan over a medium heat. Add zucchini, lemon zest, salt and chilli flakes and cook until slightly softened (about 2 minutes).
Add garlic, broccoli and broad beans, edamame or peas and cook for 1 minute, stirring frequently so the garlic does not burn.
Add the ricotta, parsley, lemon juice and reserved pasta water to the pasta and stir to combine.
Serve pasta topped with zucchini mixture.
Garnish with zucchini flowers, if using, and extra lemon zest, and season with salt and pepper to taste.
