Paprika, Coriander and Lemon Thyme Pasta with Broccolini and Baby Courgettes



This pasta is addictive, comforting and just plain delicious! The paprika gives the pasta a really nice smokey undertone.

Preparation time: 35 minutes (including cooking time)

Ingredients (Serves 2):

  • 200g Gluten Free Pasta
  • 3 cups finely chopped Coriander
  • 1/3 cup Lemon Thyme (remove woody stalks)
  • 2 Red Chillies finely chopped
  • 3 Sprint onions finely chopped
  • 3 Green Tomatillos
  • 5tbsp Olive Oil
  • 1 1/2 tsp Paprika
  • 200g Broccolini (Remove 1 inch of stalk)
  • 6 Baby Courgettes (Sliced in half lengthways)
  • Salt



  1. Boil the pasta for 8 minutes in pre-boiling water with 2 tbsp added salt and a splash of olive oil
  2. Drain the pasta
  3. In a large frying pan heat the olive oil and add the chillies and spring onions until sizzling
  4. Add in the Coriander, Lemon Thyme and Paprika abd mix well until leaves wilt and because slighlty crispy
  5. Add in the tomatillos diced and cook down for 3 minutes on high heat
  6. Add in salt to taste, the broccolini and courgettes and cook for 15 minutes until the vegetables brown and become tender
  7. Add in the pasta shells and mix well and cook for a further 5 minutes
  8. Enjoy my Little Peas!




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