Broccoli Pasta Salad

Why Not Try This Broccoli Pasta Salad Did You Know That It's Also Excellent Baked? Just 395 Kcal!

Arrange in a baking dish greased with oil, sprinkle with grated dry ricotta and bake. You can also store in the refrigerator for a day and bake just before eating.

The leftovers are excellent for the next day, just heat in your oven at 200°C for ten minutes and if it tends to darken too much cover it with an aluminum foil.

Ingredients: serves 2 - 395 Kcal per serving

  • 10 oz (280g) broccoli
  • 6 oz (170g) pasta
  • 4 gralic cloves
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 cup (240ml) vegetable stock
  • salt and pepper

Preparation: easy 45 minutes

1. Wash and clean the broccoli florets and detach from the core.

2. Steam for aabout 30 minutes or boil them for 8 minutes in salted water and drain thoroughly without breaking.

3. In a large pan fry the peeled garlic cloves with extra virgin olive oil. When golden brown, remove from the heat a few moments and let cool down.

4. Return the skillet to the heat and add the tops of the broccoli. Sauté over high heat for a few minutes, add a handful of pepper and salt. Combine a few tablespoons of broth, reduce heat and cook for 4-5 minutes.

5. Boil pasta in salted water and just before draining add a ladle of cooking water into the pan of sauce.

6. Drain the pasta and stir-fry with broccoli for qaulcvhe minutes turning frequently. Serve immediately!






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