A very easy and delicious variation of the italian favorite using broccoli to enhance the pesto.
1. Bring 1 large pan and 1 smaller pan of salted water to the boil.
2. Add Penne Pasta to the large pan and cook according to pack instructions.
3. In the smaller pan, add the broccoli stalks and simmer for about 4 minutes. Once the stalks are tender, add the broccoli florets to the pan with the stalks and again, simmer until tender.
4. Drain and mash broccoli stalks well with a fork. Mash the broccoli florets with a fork, as well but only lightly.
5. Drain pasta and return to the pan. Add the mashed broccoli stalks and florets, garlic, basil pesto, dried chilli flakes and olive oil. Toss the ingredients well through the pasta over a low heat.
6. Serve topped with grated parmesan cheese and fresh cracked pepper.
• I use the stalks of the Broccoli in this recipe so they don't go to waste. The stalks take a little longer to cook than the florets which is why I start them off first. If you don't wish to use the stalks, feel free to adjust the recipe to your liking.
• I will quite often use minced garlic from a jar for convenience. 1 Teaspoon = 1 Clove Garlic.
• A sprinkling of Pine Nuts through this dish really adds to the texture, but they can unfortunately be quite expensive.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 409 | ||
Calories from Fat: 84 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 76.5mg | 24 % | |
Sodium 184.6mg | 6 % | |
Potassium 667.7mg | 18 % | |
Total Carbohydrate 66g | 19 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 61.9g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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