Stranger Foods

Lunchbox pasta salad: quick-roast broccoli with olives, sun-dried tomatoes, basil & pine nuts

Serves 2 | Prep 10 mins | Cook 25 mins

I often prefer pasta with just roasted vegetables and plenty of olive oil, rather than with a sauce. This puttanesca style broccoli works perfectly for a filling lunch.

Source: The Green Roasting Tin

Ingredients

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Imperial

x0.5

1 large head broccoli, cut into small florets
75 g pitted black olives
75 g sundried tomatoes
1 tbsp oil from the sundried tomatoes
½ tsp sea salt
200 g penne pasta
40 g pine nuts, toasted
25 g fresh basil, roughly chopped
1 lemon, zest and juice
2 tbsp olive oil
Sea salt
Freshly ground black pepper

Instructions

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Preheat the oven to 180°C/gas 6. Mix the broccoli florets, olives, sundried tomatoes, oil and sea salt in a roasting tin, then transfer to the oven and roast for .
Meanwhile, bring a large pan of salted water to the boil, add the penne and cook for , or according to the packet instructions, until just al dente. Drain, reserving a few tablespoons of the cooking water.
Throw the pine nuts over the broccoli, then return to the oven to roast for a further , until the broccoli is nicely charred and cooked through. Mix immediately with the pasta, basil, lemon zest and juice, olive oil and reserved pasta water.
Taste and season as needed with salt and black pepper and serve warm or at room temperature.

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