Penne with Broccoli, Chilli & Mint Recipe | Abel & Cole
Penne with Broccoli, Chilli & Mint
Clock Image
Total: 45 mins
A one-pot pasta dish brimming with springtime flavours from tender, nutty broccoli and sweet courgettes, leafy kale and juicy vine tomatoes, tossed with garlic, a kick of chilli heat, fresh mint and a fragrant blend of Italian herbs.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
Ingredients you'll need
  • 500g penne
  • 2 onions
  • 3 garlic cloves
  • 1 chilli
  • A head of broccoli
  • 2 courgettes
  • 3 vine tomatoes
  • 200g kale
  • 1 tbsp Italian seasoning
  • A handful of mint, leaves only
  • 1 lemon
From your kitchen
  • Sea salt
  • 2 tbsp olive oil
  • Freshly ground pepper
You'll need
  • Large pan with lid
Step by step this way
  • 1.

    Fill and boil your kettle, then fill a large pan with the boiling water, topping it up if needed, and add a pinch of salt. Pop the pan on the hob, cover and bring back to the boil. When the water is boiling, add the penne and simmer for 8 mins, till tender but still with a bit of bite. Ladle out a mugful of the starchy cooking water and set that aside, then drain the pasta. Rinse it with cold water. Set aside.

  • 2.

    While the pasta cooks, peel and finely chop the onions. Peel and thinly slice the garlic. Halve the chilli, scraping out the seeds and white pith if you prefer less heat. Finely chop the chilli. Trim the dry end off the broccoli. Chop the head into small florets and dice the stalk. Trim the ends off the courgettes and dice them to match the broccoli. Dice the tomatoes. Strip the kale leaves of their stalks and shred the leaves.

  • 3.

    Pop the empty pasta pan back onto the hob and warm it to a medium heat. Add 2 tbsp olive oil. Add the onion, garlic, chilli and courgettes. Season with salt, pepper and 1 tbsp Italian herb blend. Fry for 10 mins, stirring occasionally, till the veg are glossy and starting to soften.

  • 4.

    Stir the broccoli, tomatoes and kale into the pan. Fry for 10 mins, stirring occasionally, till the veg have softened.

  • 5.

    While the veg cook, pick the mint leaves and thinly slice them. Grate the zest off the lemon.

  • 6.

    Tip the pasta into the pan of veg, along with the reserved cooking water. Stir turn the heat down to medium-low and warm through for 2-3 mins, till the water has been absorbed.

  • 7.

    Stir the mint and lemon zest into the pasta and veg. Squeeze in a little lemon juice. Taste and add more salt, pepper or lemon juice if needed. Divide the dish between warm bowls and serve.

  • Tip

    Eat & Keep
    Cool the pasta, divide into smaller portions and store in airtight containers in the fridge for up to 3 days. When you reheat it, add a splash of stock to moisten the pasta. It also works well turned into a frittata: fry the pasta and veg for a few mins in hot oil till lightly browned and warmed through, then pour in enough beaten eggs to cover. Cook for a few mins, then transfer to a grill and cook until set.

  • Tip

    Tear & Share
    Everything is better with a loaf of garlic bread on the side, so slice up some sourdough and rub with olive oil, grated garlic and chopped parsley. Warm in the oven till crispy and golden, then serve on the side of your pasta. For added freshness, serve your one-pot with a peppery rocket, shaved fennel and lemon salad.

This recipe is from