This is a staple of my witnter menu. Filling and comforting, this pasta dish is great to use up left over broccoli. I often have it on its own, combining it with a freshly squeezed orange or clementine juice, and some walnuts for extra proteins and minerals.
If you are on a gluten-free diet, you can swap the pasta for a gluten free type like buckwheat or rye ( rye contains gluten but some people can tolerate it better than wheat).
Ready in less than 20 min
Ingredients (serves 2)
- 150 grams of “conchiglie” pasta
- 1 medium broccoli
- 2 cloves of garlic
- Extra virgin ilive oil
- A tiny bit of dried chili
- Sea salt to taste
Wash and steam the broccoli until they still retain their green color and a bit of crunchiness. 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. Add the broccoli cut it in small bits and finish to cook in the pan at low heat for a couple of minutes. Add the pasta “al dente”, that you have cooked in the meantime.Serve, enjoy!