Broccoli and Garlic Pennette Recipe
Not for the faint-hearted, this quick to prepare, fiery pasta dish is perfect for a replenishing supper. If you’ve got to eat your broccoli, this is a great way to do it!
About Time:
- SERVES 4
- With Parmesan
- Original: 12
- Green: 1
- Without Parmesan
- Original: 11½
- Green: Free
- Prep time: 10 mins
- Cook time: about 10 mins
- Total Time: 20 mins
Ingredients:
- 400g/14oz: broccoli, cut into
florets - 250g/ 9oz: dried pennette
or any other shortshape pasta, such as penne,
fusilli, farfalle
Fry Light - 4 garlic: cloves, peeled and
thinly sliced
1 tsp: dried red chilli flakes - salt and freshly ground
- black pepper
- To serve
- 2 tablespoon: grated Parmesan
cheese (optional)
Instructions:
- Blanch the broccoli in a large pan of lightly salted boiling water for 3-4 minutes. Drain and keep warm.
- Cook the pasta in a large pan of lightly salted boiling water according to the packet instructions. Drain and keep warm.
- While the pasta is cooking, spray a large, non-stick frying pan with Fry Light and place over a medium heat.
- Add the garlic, dried chilli flakes and broccoli and 90ml/3fl oz water.
- Stir and cook over a high heat for 3-4 minutes or until the broccoli is just tender, but still retains a slight bite.
- Add the drained pennette to the mixture and stir over a high heat for 1-2 minutes and toss to mix well. Season and serve immediately sprinkled with grated Parmesan cheese, if using