Pasta with garlic, chili & broccoli

A traditional recipe from the south of Italy this garlic, chili & broccoli pasta, is a staple of my witnter menu. Originally made with “orecchiette” a typical pasta from the Puglia region, can be made with any other type of pasta, including gluten-free.

For the result of this recipe, it’s important not to overcook the broccoli. I steam them for only 4-5 min, and then I use the leftover water to cook the pasta while I am sautéing the broccoli.

This pasta is healthy, filling and cheap great a great staple for the winter.

Broccoli have lots of health benefits, in particular they help support the liver and metabolize oestrogen and seem to have anti-inflammatory properties. The extra-virgin olive oil, with its polyphenols, vitamin E and omega 3 , bring more benefits, while the garlic and the chili help with digestion.

Pasta with chili, garlic & broccoli

December 8, 2017

Servings: 2

Difficulty: Easy

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A healthy & tasty Italian vegan pasta recipe, typical of the south of Italy.

By: Claudia Armani Health Coach

Ingredients

150 grams of “shell shape pasta
1 medium broccoli
2 cloves of garlic
Extra virgin olive oil
A tiny bit of dried chili
Sea salt to taste

Directions

Step 1 Wash and steam the broccoli until they still retain their green color and a bit of crunchiness.
Step 2 In the meantime put the garlic and chili in a medium non-stick pan with a couple of table spoons of olive oil.Warm it up until the garlic and chili release their flavor, but without burning the oil.
Step 3 Add the broccoli cut it in small bits and finish to cook in the pan at low heat for a couple of minutes.
Step 4 Add the pasta “al dente”, that you have cooked in the meantime.
Step 5 Serve, enjoy!