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This recipe was first published on Waitrose.com in July 2006.

Pasta with Stir-Fried Broccoli and Lemon

Stir-frying is an excellent way to cook tenderstem broccoli. Make this dish vegetarian by replacing the Parmigiano Reggiano with Castelli Vegetalia cheese.

Preparation time :	5 minutes
Cooking time :	15 minutes
Total time :	20 minutes

Serves: 4

Ingredients

500g pack Waitrose Dried Elicoidali Pasta
3 tbsp olive oil
2 x 200g packs tenderstem broccoli, cut into 3cm lengths
2 cloves garlic, thinly sliced
2 tbsp Waitrose Cooks' Ingredients A Scatter Of Toasted Pine Nuts
Juice of 1 lemon
25g pack fresh basil
6 tbsp freshly grated Parmigiano Reggiano

Method

Cook the pasta in a large pan of boiling water for 10 minutes according to the pack instructions.
Halfway through the pasta's cooking time, heat 1 tbsp of the oil in a large frying pan. Stir-fry the broccoli for 3 minutes, then add the garlic for 2 minutes more. Season.
Drain the pasta and return to the pan. Stir in the remaining oil, pine nuts, lemon juice, basil leaves and grated cheese. Add the broccoli and toss together. Divide between 4 bowls and serve immediately.