Spaghetti with Lemon & Broccoli

William Lingwood
  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 10 minutes


10ounces wholewheat or spelt spaghetti
2 1/4pounds broccoli, cut into small florets
1tablespoon olive oil or coconut oil
2cloves garlic, crushed
2 red chilies, seeded and finely chopped (optional)
4 scallions, thinly sliced
zest of 1 lemon
1 1/2cups crumbled feta cheese
juice of 1/2 lemon
freshly ground black pepper


1 Cook the pasta in boiling water for 7–8 minutes until tender but with a little bite, or according to the packet instructions. Drain.

2 Meanwhile, put the broccoli in a steamer and steam over high heat for 3 minutes or until just tender. Set aside. 

3 Heat a frying pan over medium heat and add the olive oil. Gently fry the garlic, chilies, if using, onions and lemon zest for 2–3 minutes until just softened. Add the broccoli and heat through. Tip the broccoli mixture into the pasta with the feta cheese and lemon juice and toss well. Season with black pepper, then serve. (Store in the fridge for up to 1 day.)

From Nourish by Penny Brohn Cancer Care with Christine Bailey © Duncan Baird Publishers 2013

Nutritional Info *per serving

  • Calories 474
  • Fat 16.5 g
  • Saturated Fat 9.6 g
  • Carbohydrate 51.6 g
  • Sugars 7.3 g
  • Protein 29.1 g