Broccoli and courgette pasta

Broccoli, courgette and gorgonzola pasta

Broccoli and courgette pasta

It might not look particularly special, but for something I threw together on a whim for a quick and healhy-ish lunch, this broccoli, courgette and gorgonzola pasta is lovely. And, best of all, it’s ready in under 15 minutes and uses a few readily available ingredients.

The courgette is from my garden and the flavour really is divine, but you can use whatever courgette you can get your hands on. Though, if you know someone with a veg patch, they’re likely to have a courgette glut – definitely try and commandeer some.

For a dish this simple, the quality of the cheese is imperative – use the best quality you can afford; I find proper crumbly parmesan is great to add saltiness and gorgonzola is one of my favourites, creamy and tangy at the same time. You really don’t need very much as it’s so strong in taste (I used 2cm wide slice as I just made enough for myself).

If you’re not a fan of blue cheese, you can replace it with whatever you fancy – you could just up the parmesan quantity instead, which would also be lovely, or you could just use a nice, mature cheddar (think of how good broccoli /cauliflower cheese is!).

I used gluten-free penne, but this would be nice with rigatoni or maybe even tagliatelle.


75g pasta per person
Broccoli, cut into small florets (I had about 10 small florets, but I am a fiend when it comes to broccoli)
Courgette, thinly sliced and cut into smallish pieces (about 2cmx1cm)
Garlic, smashed and roughly chopped – I’d advise one person
Chilli flakes
Dash of double cream (I use Yeo Valley organic)
Parmesan, grated
Gorgonzola, cut into little cubes
For seasoning: Extra Virgin Olive oil, lemon juice, Maldon sea salt (I’m an Essex girl and extremely biased, but it’s 100% the best salt in the world) and black pepper (to taste)
Butter/oil for frying


1) Put the pasta into a pan of boiling, salted water and cook for 10 minutes.
2) Chop the courgette, put into a frying pan with oil/butter, salt, pepper and chilli flakes on a medium heat. Stir occasionally.
3) Put the broccoli into a pan of boiling, salted water and cooking for 6-7 minutes (i.e. after the pasta has been on for a few minutes)
4) After the 10 minutes is up, drain the pasta (reserve a ladle of pasta water, if you like) and the broccoli.
5) Tip the pasta back into the pan you cooked it in, add the courgette, broccoli, parmesan, gorgonzola, cream, lemon juice and olive oil. Stir and taste. If it needs more salt, add a sprinkling.
6) Serve in a wide bowl and grind some pepper on the top. Torn basil / any herb leaves are optional. You could add rocket too if you like.



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