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Zesty broccoli and tomato pasta

Serves: 4 people
Prep time:



  • 1 tbsp oil
  • 2 cloves garlic, crushed
  • 4 roma tomatoes, diced
  • 1L Campbell’s Real Stock - Vegetable
  • 375g penne pasta
  • 500g broccoli, stems and florets cut into small pieces
  • 1 lemon, grated zest and juice of


  1. Heat oil in a medium saucepan. Add garlic and tomatoes and cook for 2 minutes.
  2. Add Campbell’s Real Stock and bring to the boil. Stir in pasta and cook, uncovered, for 12 – 14 minutes, stirring occasionally, or until pasta is al dente and most of stock is absorbed. Do not drain.
  3. Add broccoli and cook for 2 minutes or until broccoli is just tender. Stir through lemon zest and juice just before serving.