Broccoli, Penne with Chilli & Garlic
I always have broccoli and garlic in the fridge, chilies in the freezer and pasta in the cupboard so this is my ‘go to ‘ supper when I haven’t got time to think and need to throw something nutritious together.
Broccoli is a cruciferous vegetable containing a phytochemical called sulforaphane which has been found in lab studies to offer prevention against cancerous changes in cells. It also contains vitamin K and calcium to support bone health, vitamin C to boost immune health and so much more!
Ingredients
1 large broccoli head
1 fresh chilli, chopped or 1 tsp chilli flakes
5 cloves of garlic
1 packet of gluten free pasta
Bunch of flat leaf parsley
Olive Oil
METHOD
Cut the broccoli head into florets
Halve the chilli and remove seeds, dice
Crush the garlic and chop
Chop the parsley
Cook the pasta according to the instructions, drain but keep some of the water. Refresh with warm water
Steam the broccoli for 2 minutes
In a heavy based pan heat 3 tbsp of olive oil
Add the chilli and garlic and cook until fragrant
Then add the broccoli and stir well
Add the pasta plus two ladles of pasta water stir well
Heat through; add sea salt and freshly ground pepper
Now stir through the parsley and serve
