Gino D'Acampo's zesty Bellaverde broccoli & courgette spaghetti

Packed full of goodness, this pasta dish will have your family well on their way to their five a day!

• Preparation: 10 mins
• Cooking: 18 mins
• Serves: 4

What you need:

• 2 courgettes, trimmed
• 200g bellaverde broccoli
• 450g/1lb dry spaghetti
• 90ml/6tbsp extra virgin olive oil
• 25g/1oz walnut pieces, roughly chopped
• zest of a lemon
• a pinch of dried chilli flakes
• salt and freshly ground black pepper
• 60ml/4tbsp freshly grated Parmesan cheese

What you do:

1. Coarsely grate the courgettes then place them in a clean tea towel and squeeze dry. Meanwhile, wash the bellaverde® and prepare by trimming the base of the spear. Chop in diagonal slices about 3cm long with the leaves.
2. Heat the oil in a large frying pan, add the courgettes and fry for 7 mins on a medium heat. Stir occasionally. Add in the bellaverde®, chilli flakes, walnuts and lemon zest and continue to cook for a further 3 mins. Season with salt and stir.
3. In the meantime cook the pasta in a large saucepan of salted, boiling water for 8-10 mins or until just tender and ‘al dente’. Drain in a colander. Add the spaghetti to the frying pan and toss all together on a medium heat for 30 secs. Serve immediately with Parmesan cheese on top.

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