Orecchiette Pasta with Broccoli
Here is a scrumptious Italian dish with tender broccoli and orecchiette pasta that's simple and healthy.
Servings: 6 people
Calories: 320kcal
Ingredients
- 1 head of broccoli florets tough stem discarded
- 2 tablespoons extra virgin olive oil
- 2 shallots finely chopped
- 2 garlic cloves minced
- 12 ounces orecchiette pasta
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup parmesan cheese freshly grated
- 1 teaspoon crushed red pepper flakes if desired
Instructions
- Cook the pasta in a large pot of boiling, salted water according to package directions. Add broccoli in the last 5 minutes of cook time. Drain the pasta and broccoli.
- In the bottom of the pot over medium heat add the olive oil and shallots and cook for about 3 to 4 minutes until softened and translucent. Add the minced garlic and sauté for about 30 seconds to a minute. Turn off the heat. Add back in the pasta and the broccoli mix and toss in the oil to coat. Add salt and pepper and toss. Toss in the red pepper flakes, if using. Add parmesan cheese to serve.
Nutrition
Serving: 2cups | Calories: 320kcal | Carbohydrates: 53g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 298mg | Fiber: 5g | Sugar: 5g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8