Ingredients
- rigatoni 150g
- broccoli 1 head, floret ends cut off (save the stalk for soup or stock)
- olive oil
- garlic 1 clove, sliced
- pine nuts 1 tbsp
- parmesan (or veggie alternative) 50g, finely grated
Method
-
Step 1
Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.
-
Step 2
Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes. Tip in the broccoli and warm through, then add the drained pasta, a splash of the cooking water
and toss. Add the parmesan and toss again. Serve with extra parmesan, if you like.
Nutritional Information
- Kcals 534
- Carbs 43.5g
- Protein 26.2g
- Fat 26.9g
- Salt 0.6g
- Saturates 7.1g
- Fibre 6.4g
