Broccoli and lemon pasta

Serves 2

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 2 garlic cloves, crushed
• 1 lemon, quartered
• 200g/7oz long-stemmed broccoli
• ½ tsp dried thyme or few sprigs of fresh thyme
• 150g/5¼ oz brown rice pasta (I use Rizopia brand)
• 100ml/scant ½ cup dry white wine
• Himalayan salt and ground black pepper

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Melt the coconut oil in a wide, heavy-based ovenproof frying pan. When hot, add the garlic, lemon (giving it a squeeze to release some of the juice), broccoli, thyme and some salt and pepper. Stir everything together then place the pan in the oven for 15 minutes.

3. Meanwhile, cook the pasta according to the packet instructions, then drain and rinse under cold water to stop it cooking further.

4. Take the pan out of the oven, remove the broccoli to a plate and place the pan over a medium-high heat. Add the wine and allow it to bubble a little then reduce to a syrupy consistency. Remove the fresh thyme, if using, stir in the pasta and heat it through quickly, stirring. Add the broccoli, check the seasoning and serve.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.