Name: Gino D'Acampo's zesty broccoli and courgette spaghetti recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 2 courgettes, trimmed; 200g broccoli; 450g (1lb) dry spaghetti; 6tbsp extra virgin olive oil; 25g (1oz) walnut pieces, roughly chopped; Zest of one lemon; Pinch of dried chilli flakes; Salt and freshly ground black pepper; 4tbsp freshly grated Parmesan cheese (or vegetarian alternative)

By Gino D’Acampo

published 2 July 2019

in Recipes

Jungle chef, Gino whips up another dish based on his Italian roots. This healthy recipe works out at only 49p per portion

Ingredients

2 courgettes, trimmed
200g broccoli
450g (1lb) dry spaghetti
6tbsp extra virgin olive oil
25g (1oz) walnut pieces, roughly chopped
Zest of one lemon
Pinch of dried chilli flakes
Salt and freshly ground black pepper
4tbsp freshly grated Parmesan cheese (or vegetarian alternative)

WEIGHT CONVERTER

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Want to make this for under £1 head?

Cost

: £3.87 (Asda)

Items

: Courgettes (300g) 54p, Broccoli (200g) 40p, Lemon 30p, Walnuts (70g) £1, Italian Parmesan shavings (50g) £1.24, Smartprice spaghetti (500g) 39p

(Prices correct at time of writing. See mysupermarket

for more deals).

Method

Coarsely grate the courgettes then place them in a clean tea towel and squeeze dry. Meanwhile, wash the broccoli and prepare by trimming the base of the spear. Chop in diagonal slices about 3cm long with the leaves.
Heat the oil in a large frying pan, add the courgettes and fry for 7 mins on a medium heat. Stir occasionally. Add in the broccoli, chilli flakes, walnuts and lemon zest and continue to cook for a further 3 mins. Season with salt and stir.
In the meantime, cook the pasta in a large saucepan of salted, boiling water for 8-10 mins or until just tender and 'al dente'. Drain in a colander. Add the spaghetti to the frying pan and toss all together on a medium heat for 30 secs. Serve immediately with cheese on top.

Top Tip for making Gino D'Acampo's zesty broccoli and courgette spaghetti

Al dente is the ideal texture of cooked pasta in Italian cooking. It means 'to the tooth' - there should be a slight resistance in the centre when the pasta is chewed.

Gino D’Acampo is a much-loved, cheeky TV chef who often appears on ITV’s popular daytime chat show This Morning. Born into a large family in Napoli, Italy, Gino’s been working in kitchens since he was young and fell in love with the industry age 11 when he walked into his grandfather’s restaurant. Gino’s Italian heritage has a huge influence on his recipes. From a classic margherita pizza to a four-cheese macaroni cheese with peas, we’re sure to have a Gino D’Acampo recipe your whole family will love! With three children of his own it is perhaps no surprise that so many of Gino’s recipes are perfect for the hustle and bustle of a busy home. As well as regularly appearing on This Morning to share his culinary skills and the odd cheeky joke or two, Gino has also had several TV shows of his own including most recently Gino’s Italian Coastal Escape which aired in November 2018 on ITV. He also won over much of the nation back in 2009 when he was crowned winner of I’m A Celebrity Get Me Out Of Here. Gino has several best-selling cookbooks out including Gino’s Pasta, Home Baking and Gino’s Italian Escape. At the heart of all of his recipes is the belief that good ingredients can speak for themselves. On his website Gino explains: ‘My grandfather said that a good recipe doesn’t need lots and lots of ingredients because if the ingredients are top quality and full of flavour, why would you want to cover up or change their taste