HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZesty Broccoli And Mozzarella Pasta
Zesty Broccoli and Mozzarella Pasta

Zesty Broccoli and Mozzarella Pasta

with Linguine

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Slow roasted broccoli flecked with lemon zest and chilli flakes isn't the only star of tonight's dish. Creamy Mozzarella cheese casacdes around the aldente linguine and juicy tomatoes. Now that's amore!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Broccoli, florets

170 g



1 unit


113 g

Baby Tomatoes

1 tsp

Chili Flakes

125 g

Fresh Mozzarella


3 g


113 g

Yellow Onion

7 g


56 g

Baby Spinach

Not included in your delivery

3 tbsp

Unsalted Butter*


2 tbsp


2.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate91 g
Sugar7 g
Dietary Fiber12 g
Protein20 g
Cholesterol60 mg
Sodium430 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Cut the broccoli into bite-sized pieces. Roughly chop the parsley. Zest, then juice the lemon. Peel, halve, then dice the onion. Peel, then mince or grate garlic.


Toss the broccoli, tomatoes, 1/4 tsp lemon zest and 1 tbsp oil (dbl both for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until the broccoli is tender-crisp, 12-15 min.


While the veggies roast, add linguine to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain. Return pasta to the same pot, off heat.


While the linguine cooks, heat a large non-stick pan over medium heat. When hot, add 3 tbsp butter (dbl for 4 ppl), then onions, garlic and 1/2 tsp lemon zest (dbl for 4 ppl). Cook, stirring occasionally, until fragrant, 2-3 min. Remove pan from heat, then add parsley and half the lemon juice (add all the lemon juice for 4 ppl). Season with salt and pepper.


Add reserved pasta water, spinach and half the lemon sauce to the pot with the linguine. Toss to coat, until spinach wilts, 1-2 min.


Cut the mozzarella into 1/2-inch pieces and season with salt. Divide the linguine between plates. Top with the roasted veggies and mozzarella. Spoon any remaining lemon sauce over top. Sprinkle with chili flakes, if desired.