Broccoli and Zucchini Pasta

Broccoli and Zucchini Pasta

This is a variation on Cheesy Broccoli-Zucchini Pasta from Marley Spoon. My version was adjusted for what I had on hand and I added a bit of extra luxury by putting some Mascarpone cheese into the sauce. Next time I think I’ll add some chili flakes.

There’s a lot going on simultaneously so read through the recipe first. It’s not hard to do, you just need to be organized.


  • 250 g gemelli pasta. If you don’t have a scale that’s about 2 cups of dry pasta.
  • 1-2 cups grated zucchini (you could add other greens as well if you need to use them up).
  • 1 bunch brocolli, peel the stem, take off the wood end, slice the stem in coins and chop the head into florets
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • Zest of one lemon and the juice of half the lemon
  • 1 Tbsp flour
  • 1 cup stock (you can use half a stock cube).
  • 1/4 cup skim milk powder (or milk)
  • 2 tsp grainy Dijon mustard
  • 2 Tbsp Mascarpone cheese (you could substitute cream cheese)
  • 1/3 cup freshly grated Parmesan cheese (get the block if you can, the pre-grated stuff will do in a pinch)
  • 2 Tbsp of olive oil
  • 1/2 cup panko bread crumbs
  • 1/4 cup pepitas


  1. Put a large pot of salted water to boil.
  2. Prep all the veg. Peel the broccoli stems and take of the wood end, chop the stems into coins and divide the head into similar size florets.
  3. Chop the onion, mince the garlic, and grate the zucchini.
  4. Heat 1 Tbsp of olive oil in a heavy bottom, deep frying pan. Add the breadcrumbs and the panko and saute until the crumbs start to brown and the pepitas are starting to pop. Remove from the pan and set aside.
  5. Heat 1 Tbsp of olive in oil in the same pan used for the breadcrumbs. Add the onion and saute for a couple of minutes until starting to soften.
  6. Add the garlic and saute for a minute or so until it becomes aromatic.
  7. Add the grated zucchini and let it start to cook down, stirring occasionally.
  8. Add the lemon zest and juice half the lemon, set the juice aside for now.
  9. Prep the stock while the zucchini continues to cook down. In a heat proof measuring cup dissolve 1/2 a stock cube in 1 cup of the hot pasta water. Stir in the skim milk and the Dijon. Set aside.
  10. Once the zucchini has cooked down a bit, sprinkle 1 Tbsp of flour over the top and give it a good stir. Let it cook for 2-3 minutes.
  11. While the sauce is cooking cook the pasta according to the package and 2 minutes before the cooking time is up, add in the broccoli stems and florets.
  12. While the pasta is cooking, add the stock mixture to the zucchini and stir to incorporate, let it come to a boil and reduce heat to low and let it simmer for a bit.
  13. Before you drain the pasta reserve 1/2 cup of pasta water.
  14. Add the 1/2 cup of pasta water to the zucchini and stir in the Marscapone to melt it. Add the lemon juice.
  15. Add the pasta and broccoli to the sauce and give it a good toss.
  16. Stir in the Parmesan.
  17. Adjust with salt and pepper to taste.
  18. Plate up and sprinkle the top with the panko and pepita toasted crumbs.


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