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Fresh pre-cut ingredients
Ready in 15 minutes

Fresh Gemelli Al Limone

with Burst Cherry Tomatoes, Broccoli & Grana Padano

Cooking time

15 minutes

Servings

2/4

Calories

530 /serving

Everybody do the twist! Fast and fresh with a double-turned form, our gemelli is the right pasta shape to keep this delicious sauce close. It refreshes with a double hit of lemon (juice and zest make it ultra-fragrant) and it comforts with a good grating of savoury Grana Padano cheese. For full coverage, you’ll introduce broccoli florets and whole cherry tomatoes to the pan, and cook them until bursting with excitement.

We will send you:

  • 15ml Minced garlic
  • 140g Cherry tomatoes
  • 300g Broccoli florets
  • 1 Lemon
  • 225g Fresh gemelli
  • 30ml Vegetable demi-glace
  • 25g Grana Padano (contains rennet)
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Large high-sided pan
Zester
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
5 g
Sodium
1030 mg
Total Carb
78 g
Sugars
6 g
Protein
24 g
Fibre
8 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Halve the tomatoes and broccoli florets (quarter if large). Zest and juice the lemon.
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Cook the vegetables
In a large, high-sided pan, heat a generous drizzle of olive oil on medium. Cook the broccoli and 2 tbsp water (double for 4 portions), partially covered, 3 to 4 min., until beginning to soften. Add the tomatoes and garlic. Cook, stirring occasionally, 5 to 6 min., until the broccoli is tender and the tomatoes begin to burst. Add the lemon zest and juice (start with ½ the juice), demi-glace, spices and S&P; stir well.
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Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
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Combine the pasta
To the pan of vegetables, add the pasta and ½ the reserved cooking water. Cook, stirring constantly, 1 to 2 min., until heated through and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add ⅔ of the cheese and S&P; stir well.
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Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!