Brocolli & Parmesan Pasta

Summary:

Stirfried broccoli florets in a white wine, garlic and chilli sauce tossed with wholewheat spaghetti and finished with toasted pine nuts and parmesan.

Profile:

5 mins prep + 7 mins cook = 12 mins total; 2 servings @ 415 cals per serving.

Ingredients:

  • 1 head of broccoli
  • 2 tbsp extra virgin olive oil
  • 50 ml white wine
  • 1/2 red chilli
  • 1 garlic clove
  • Sea salt
  • Parmesan
  • 2 small handfuls of pinenuts
  • 200g dried wholewheat fusilli pasta

Directions:

  1. Boil a kettle of water and cook the pasta as per pack instructions (about 10 minutes).
  2. Meanwhile, cut the broccoli in to florets; crush the garlic and finely slice the chilli
  3. Heat the olive oil on a medium heat in a large pan, then add the garlic and fry gently for 1 minute to release the flavour. Then add the broccoli florets with the chilli, and salt then stirfry for about 5 minutes.
  4. Once the broccoli starts to colour, add the wine and cook for a further 2-3 minutes as the alcohol cooks off.
  5. When the pasta is ready add the pinenuts to the broccoli until lightly toasted (about 30 seconds), then add the drained fusilli and toss with a glug of extra virgin olive oil and serve topped with the fresh parmesan.

Alternative Options:

Stir in a spoonful of green pesto instead of the olive oil at the end for about 100 extra calories per portion and extra flavour. Make extra to have for next day’s lunch or use any leftovers as a tasty snack.