Broccoli & Pine Nut Pasta Recipe
Ingredients
3 tablespoons pine nuts, lightly toasted
1 head of diced broccoli
8 ounces whole wheat pasta (you can also try lentil or chickpea pasta for extra protein!)
2 tablespoons olive oil
2 cloves diced garlic
1 tsp red chili flakes
3 tablespoons flat-leaf Italian parsley, chopped
1 tablespoon Parmesan cheese
Salt and black pepper, to taste
Directions
- In a large stockpot boil enough water for pasta. Add 1 tablespoon of salt.
- Wash and cut the broccoli.
- When the pasta water comes to a boil, add the salt and bring it back to a rolling boil, then add the pasta. Cook for 6 minutes.
- Add the broccoli to the boiling pasta and cook together for 2 minutes. Drain, reserving 1½ cup of the pasta water. Both the pasta and the asparagus should be very al dente.
- While the pasta is cooking, heat the olive oil over medium-high heat in a wide, deep skillet or wok. When the oil is hot, add the garlic and the chili pepper and stir-fry until the garlic is golden, about 5 minutes. Lower the heat if the garlic is turning brown too quickly.
- Add the parsley and cook for 1 minute. Add a ¼ cup of the reserved pasta water to the pan and bring to a simmer. Add the pine nuts. Turn down heat to medium, adding more pasta water if the pan gets too dry.
- Mix in the pasta and broccoli. Add the grated cheese and half of the remaining reserved water. Turn up the heat and bring back to a boil. Cook stirring for 1 minute. Add more water, 1/4 cup at a time, if the pasta looks too dry, it should be slightly saucy. Taste for salt then serve with a grind of black pepper.
Nutrition Facts (per serving)
Calories 336, Fat 13g, Saturated Fat 2g, Polyunsaturated Fat 3g, Monounsaturated Fat 7g, Carbohydrates 49g, Sugar 3g, Fiber 3g, Protein 13g, Sodium 443mg