Best 2 Courgette Broccoli Gremolata Pasta Recipes

Courgette, broccoli, and gremolata pasta is a flavorful and healthy dish that combines the delicious flavors of fresh vegetables, herbs, and citrus. Made with tender courgette and broccoli florets, this pasta dish is tossed in a vibrant gremolata sauce made with lemon zest, garlic, parsley, and olive oil, resulting in a dish that is both visually appealing and bursting with flavor. Whether you are looking for a vegetarian entrée or a quick and easy weeknight meal, this courgette broccoli gremolata pasta is a great choice that is sure to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

COURGETTE, BROCCOLI & GREMOLATA PASTA

Courgette, broccoli & gremolata pasta image

Lovely, light and perfect for warmer evenings - use up leftovers in a summery salad

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 7

Ingredients

2 garlic cloves , finely grated
zest 2 lemons , plus a squeeze of juice
small bunch parsley , finely chopped
200g broccoli , broken into florets
400g pasta bows or other shapes
1 tsp olive oil
2 courgettes , chopped

Steps:

To make the gremolata, mix the garlic, lemon zest and juice with the parsley and some seasoning.
Bring a large pan of salted water to the boil, add the broccoli and cook for 2-3 mins until just tender. Use a slotted spoon to remove, then set aside. Bring the water back to the boil, add the pasta and cook following pack instructions.
Heat the olive oil in a frying pan, add the courgettes and cook over a high heat for 3-4 mins until starting to turn golden, tip in the broccoli and continue to cook for 1 min until warmed through.
Drain the pasta, reserving about 2 tbsp of the cooking water, then add pasta and cooking water to the pan with the vegetables and the gremolata. Mix well and serve.

Nutrition Facts : Calories 390 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium

ROASTED BROCCOLINI WITH PANKO GREMOLATA

Roasted Broccolini with Panko Gremolata image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 large bunches broccoli
Good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
1/2 cup panko (Japanese bread flakes)
2 tablespoons toasted pine nuts
2 teaspoons grated lemon zest (2 lemons)
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.

Tips:

Choose fresh, firm zucchini and broccoli. Look for zucchini that is deep green in color and has no blemishes. Broccoli should be bright green with tightly closed florets.
Cook the zucchini and broccoli until they are tender-crisp. This will help them retain their nutrients and flavor.
Make the gremolata just before serving. This will help the flavors of the herbs and nuts to shine through.
Use a good quality olive oil. This will make a big difference in the overall flavor of the dish.
Serve the pasta immediately. This is when it will be at its best.

Conclusion:

This zucchini broccoli gremolata pasta is a delicious and healthy meal that is perfect for busy weeknights. It is easy to make and packed with flavor. The zucchini and broccoli provide a good dose of vitamins and minerals, while the gremolata adds a bright, citrusy flavor. This dish is sure to please everyone at the table.