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Purple sprouting broccoli with spelt pasta

This vegetarian pasta dish is delicious as it is. But if you fancy being flexitarian, try adding some seasonal crab at the end.

Serves 2 Total Time 30 mins


  • Glug of extra virgin olive oil
  • 1 tbsp capers, heaped
  • 1 small garlic clove, roughly chopped 
  • 200g wholemeal spelt pasta (we used casarecce) 
  • 200g purple sprouting broccoli (or other greens)
  • Zest and juice of 1⁄2 unwaxed lemon
  • Dried chilli flakes, to taste
  • Toasted breadcrumbs (optional)
  • White crabmeat (optional)


  1. Place a large pan of salted water on the hob and bring to a boil.
  2. Warm a good glug of extra virgin olive oil in a large pan over a medium-low heat.
  3. Fry the capers until starting to crisp, then add the garlic and cook for 1 minute without colouring. Set aside.
  4. If using dried pasta, boil it in the salted water for 6 minutes, then add the greens, bring back to the boil and cook for a further 3 minutes.
  5. If using fresh pasta, boil the greens first for 1 minute, then add the pasta and boil for another 3 minutes.
  6. Strain the pasta and greens into a colander, then immediately transfer to the pan containing the capers and garlic.
  7. Season with the lemon zest and juice, freshly ground black pepper and salt to taste.
  8. Serve sprinkled with chilli flakes and scatter liberally with breadcrumbs for a crunchy alternative to parmesan. Finally, add crabmeat, if using.
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