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Penne with Hazelnut Gremolata and Roasted Broccolini

Penne with Hazelnut Gremolata and Roasted Broccolini

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant penne with hazelnut gremolata and roasted broccoli is a sophisticated take on a high-protein vegetarian meal. The dish relies on the earthy flavours of roasted tenderstem broccoli, which develops a lovely sweetness in the oven, contrasted by the bright zing of a fresh lemon and garlic garnish. Each bite offers a satisfying crunch from the toasted hazelnuts, making it a wonderful option for those looking for a lighter yet nourishing pasta dinner.

Perfect for a quick midweek meal or a healthy lunch, this recipe is easily adaptable and feels modern and refined. The gremolata can be prepared in advance to save time, and the addition of garlic provides a savoury depth that complements the citrus notes perfectly. Serve it warm in a shallow bowl for a comforting, plant-forward meal that delivers on both texture and taste.

Ingredients for Penne with Hazelnut Gremolata and Roasted Broccolini

230g broccolini, thick stalks cut in half lengthwise
3 matskedar olivolja, delad
2 tablespoons hazelnuts, toasted, finely chopped
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons finely grated lemon peel
1 garlic clove, pressed
110g penne (about scant 300ml )

How to make Penne with Hazelnut Gremolata and Roasted Broccolini

Preheat oven to 204°C. Place broccolini on large rimmed baking sheet. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss, then spread in even layer.

Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in small bowl. DO AHEAD: Gremolata can be made 2 hours ahead. Cover and refrigerate.

Cook pasta in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return to saucepan. Add broccolini and toss over medium heat to rewarm. Transfer to medium bowl. Add gremolata and remaining 1 tablespoon oil; toss to distribute evenly. Season to taste with salt and pepper.

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