Quick Wholewheat Pasta with Broccoli Sauce
Bring a large pot of salted water to a boil. Add the rigatoni and cook according
to the package directions until al dente; reserve 60 ml of the pasta cooking water,
then drain.
Heat the olive oil in a large frying pan over medium heat. Add the garlic and
cook for 1 minute. Add the broccoli florets and 240 ml water. Cook, covered,
over medium-high heat for 7 minutes. Uncover. Cook, breaking up the broccoli,
until the water has evaporated. Add the pasta, reserved pasta water, and the
cheese. Season with the salt, black pepper, and a pinch of red chilli flakes.
SERVES 4
350 g wholewheat rigatoni (other small shapes, such as shells or penne)
2 tablespoons olive oil
1 garlic clove, chopped
350 g broccoli florets
25 g grated Parmesan cheese
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
Red chilli flakes
422 CAL, 11 G FAT (2 G SATURATED), 15 G PROTEIN, 69 G CARB, 4 G
SUGAR, 10 G FIBRE, 309 MG SODIUM PER SERVING
EXTRA VEGGIE POWER! You can add cauliflower to the broccoli mix for
more heft. Or serve with a simple side salad.