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Ingredients
- 2 c. fresh broccoli florets
- 2 tbsp. extra virgin olive oil
- 2 teaspoon thin sliced garlic
- 1/2 c. canned chicken broth
- 6 ounce. capellini (a thin spaghetti)
- 1/4 c. canned roasted red peppers or possibly pimentos
- 1/2 c. fresh Parmesan cheese
- 1 teaspoon salt
- Fresh grnd black pepper to taste
- Few crushed red pepper flakes to taste
Directions
- Bring a large pot of salted water to a boil. Lower broccoli florets into water in metal strainer. Boil 3 min; remove broccoli; keep the water boiling. Meanwhile, heat 2 Tbsp. extra virgin olive oil in a skillet over moderate heat. Add in garlic and cook till golden brown. Add in broccoli and 1/2 c. chicken broth; simmer 5 min. Add in capellini to boiling water. Stir till boiling; boil 4 to 5 min, till tender. While broccoli simmers and pasta cooks, chop red peppers or possibly pimentos and grate 1/2 c. fresh Parmesan cheese. Pour contents of skillet into a large bowl. Add in the red peppers and half the Parmesan. Drain pasta. Add in to bowl with salt and pepper. Add in red pepper flakes if desired your pasta spicy. Toss well. Heap onto plates. Sprinkle with remaining Parmesan. Serve with crusty bread and a tossed salad. Makes 2 main dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 100 | 32% |
| Total Fat 11.41g | 14% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 835mg | 35% |
| Potassium 446mg | 13% |
| Total Carbs 40.86g | 11% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.01g | 4% |
| Protein 12.54g | 20% |
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