Speedy Broccoli Pasta

• servings: 2 servings
• total time: 11 minutes

Ingredients

2 servings of pasta (I like shells for this)

3 to 4 cloves of garlic, minced

1 small head of broccoli, finely chopped (stalks and head parts separated)

1 birds eye chili, optional

1 lemon, zested and juiced

2 tablespoons of mascarpone (or yoghurt, cream cheese, ricotta, cottage cheese, or even blended silken tofu for VG)

Large handful of grated parmesan

Knob of butter

Directions

Cook your pasta and a large pot of salted boiling water. Starting from a cold pan fry off your minced garlic for 5 mins on medium heat. Add the chili and cook for 1 min. Add the broccoli stalks and cook for 2 to 3 mins then add the broccoli florets. Cook for 2-3 mins then add the cooked pasta, a large ladle full of pasta cooking water, lemon juice, lemon zest, mascarpone and parmesan. Toss vigorously and season with salt and pepper. You can add some butter if you want. Serve and finish with extra lemon zest and parmesan.