Line baking tray with greaseproof paper, tear bread into small pieces and place on the tray. Drizzle with half the olive oil. Bake for 10 minutes or until golden and crisp. Remove from the oven and allow to cool completely. Process in a food processor with ¼ cup of parsley and ½ clove of garlic. Pulse to form coarse crumbs and then set pangrattato aside.
Meanwhile cook pasta in a large saucepan of boiling water, adding broccolini for the last two minutes of cooking time. Drain.
Heat remaining oil in large frypan over medium heat and cook zest, garlic and chilli, stirring for 30 seconds, or until fragrant. Add drained pasta and broccolini, toss to combine and then stir through remaining parsley and half the parmesan or hard cheese.
Divide pasta between two bowls and top with pangrattato and remaining cheese. Serve with lemon wedges.
Nutrition Information
Calories: 262 Fat: 11g Carbohydrates: 26g
Recipe by My Health Zest at https://myhealthzest.com.au/remix-recipe-broccolini-chilli-pasta/