This is a lovely simple meal using fresh purple sprouting broccoli from our garden. The sprouting broccoli unfortunately does not keep its purple color. It is very nice served with a mixed salad, whole grain bread and a vegan organic wine.

Early Purple Sprouting Broccoli

Serving Size: 4


  • 14 ounces (dry) pasta (orechiette, castellane or even penne)
  • 4 tablespoons olive oil
  • 3 cloves garlic, thinly sliced or minced
  • 1 organic lemon, zest and juice
  • 1½ pounds purple sprouting broccoli
  • ½ teaspoon red pepper flakes
  • salt and black pepper to taste

Purple Sprouting Broccoli on Pasta


  1. Bring a large pot of lightly salted water to boil and cook the pasta a dente.
  2. Heat the olive oil in a sauce pan.
  3. Add the garlic to warm and season, but careful not to burn.
  4. Zest the lemon then juice it.
  5. Add the lemon juice to the garlic oil.
  6. Add the red pepper flakes and season with salt and black pepper.
  7. Stir to mix well.
  8. Keep the heat on low to keep the sauce warm.
  9. Remove the big thick stems and leaves from the purple sprouting broccoli.
  10. Steam the broccoli for 7 minutes (al dente) it will turn green.
  11. Drain the pasta and serve evenly on 4 plates.
  12. Add the broccoli on top and pour some of the sauce over each serving.
  13. Sprinkle with lemon zest or serve with a slice of lemon.