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Ingredientes
- 175 gm Broccoli florets
- 175 gm Spaghetti, (five minute)
- 4 Tbsp. Extra virgin olive oil, plus extra to serve
- 3 x Garlic cloves
- 1 x Red chilli
- 2 Tbsp. Toasted pine nuts
- 1/2 x Lemon Salt and pepper
- 2 Tbsp. Freshly grated Parmesan
Direcciones
- 1 Cook the broccoli in a pan of boiling, salted water for 10-12 min till very soft. Cook the spaghetti in a separate, large pan of boiling, salted water for five min till tender.
- 2 Heat the extra virgin olive oil in a very small pan. Finely chop the garlic and chilli, and cook gently for 2-3 min till softened but not coloured. Remove from the heat.
- 3 Drain t e broccoli, return to the pan and mash roughly with a fork.
- Drain the pasta well, return to the pan and mix with the mashed broccoli and garlic mix. Toss in the pine nuts, squeeze in a little lemon juice and season well to taste.
- 4 Divide between bowls, drizzle over the extra virgin olive oil, scatter over the Parmesan and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 2 servings | |
| Calories 667 | |
| Calories from Fat 310 | 46% |
| Total Fat 35.38g | 44% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 173mg | 7% |
| Potassium 427mg | 12% |
| Total Carbs 71.32g | 19% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.59g | 2% |
| Protein 17.38g | 28% |
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