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Ingredients
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500g Coles Brand thin spaghetti
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1 cup flat-leaf parsley leaves, finely chopped
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3 garlic cloves, finely chopped
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1 1/2 tablespoons finely grated lemon rind
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1 1/2 tablespoons baby capers, drained, rinsed, finely chopped
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3 tablespoons Coles Brand Australian extra virgin olive oil
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500g tomato medley, halved
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2 bunches baby broccoli, cut into 3cm pieces, blanched
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Lemon wedges, to serve
Method
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1Bring a large pan of salted water to the boil. Cook spaghetti following packet directions. Drain and set aside.
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2Meanwhile, to make gremolata, combine parsley, garlic, lemon rind, and capers in a small bowl. Season.
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3Heat 1 tablespoon of the oil in a large non-stick frying over medium heat. Add tomatoes and broccoli and cook for 3 mins. Add spaghetti to pan and toss to combine. Remove from the heat, add gremolata to pan, and season to taste. Drizzle with the remaining 2 tablespoons oil, and toss to combine. Serve spaghetti with lemon wedges.
Source: taste.com.au
