Description: Just adding broccoli to aglio e olio peperoncino spaghetti. A drop of lemon juice gives plenty of freshness. It looks simple but it is filling.
Serves: 2
Cooking time: 25 minutes
Ingredients
- Spaghetti – 140g
- Broccoli- chopped, 160g
- Garlic – chopped, 2 cloves
- Olive oil – 2 tablespoons
- Lemon – 1 slice
- Salt – 2 dashes
- Ground black pepper – 3 dashes
- Grated parmesan cheese – 10g
Method
1. Cook the spaghetti to al dente in plenty of boiling water with salt.
2. Meanwhile steam the broccoli.
3. When the pasta is almost cooked, in a non-stick frying pan, add the oil, and garlic over low heat for 30 seconds, stirring regularly. (if you like crispy garlic, cook a bit longer leave them aside and sprinkle before serving).
4. Stir in the broccoli, chilli, salt and black pepper, and change the heat to medium.
5. Add the hot drained pasta and mix well. If it needs a little more moisture, add a splash of the pasta-cooking water.
6. Squeeze the lemon on top.
To serve: Sprinkle additional ground black pepper and parmesan cheese.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat |
|---|---|---|---|---|---|---|---|
| 423.3 | 13.0g | 16.8g | 58.3g | 4.8g | 2.8g | 0.6g | 1.1g |
| 21.2% | 26.1% | 24.0% | 22.4% | 16.2% | 3.2% | 10.0% | 5.7% |
Nutritional Tips
Broccoli 100g is only 34 kcal (according to USDA). It is slightly more than a handful and is super low in calories.
Broccoli is rich in vitamin C, vitamin K and folate. It is also a good source of molybdenum. Molybdenum is one of the minerals and cofactor for enzymes in our body. Molybdenum can be found in a variety of foods, so deficiency is unlikely to happen.
Mignonne Nutri-Cuisine 