Lemon, Garlic & Broccoli Protein Penne

APRON ON. WATER BOILING.

Let’s make it.

1. 1

   Wash the broccoli. Cut the florets into small, similar-sized pieces about 2cm across. Trim the dry base, peel away the tough outside of the stalk and slice the tender centre about 3mm thick. Slice the garlic and zest the lemon before juicing it.

2. 2

   Bring a pan of water to the boil. Add the broccoli and cook for 4–6 minutes, until a knife slides into the stalk pieces with little resistance. Lift it into a colander with a slotted spoon, keeping the water in the pan. Larger pieces may need longer.

3. 3

   Bring the water back to the boil and cook the Penne according to its pack instructions. Before draining, reserve 150ml of the cooking water.

4. 4

   While the pasta cooks, warm the olive oil in a wide frying pan over a low-to-medium heat. Add the garlic and optional chilli flakes. Stir for about 1 minute, until fragrant but not brown. Add a tablespoon of water and lower the heat if the garlic colours quickly.

5. 5

   Add the drained broccoli to the garlic pan with 2 tbsp of the reserved cooking water. Press a few florets gently with a wooden spoon so some small green pieces mix into the coating; leave most intact. Warm through gently.

6. 6

   Add the drained Penne and toss gently for 1–2 minutes. Add more reserved water a tablespoon at a time only if needed to loosen the coating. Remove from the heat, add the lemon zest and 1 tbsp lemon juice, then taste and season. Add more juice only if you want it sharper.

7. 7

   Divide between two bowls and serve hot. Cool leftovers and refrigerate within two hours, use within 48 hours and reheat only once until steaming hot throughout. Follow any shorter ingredient use-by instructions.