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🍝 Pasta with Crispy Broccoli

564 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the broccoli and divide it into small florets.
  2. 2. Cut off the hard, thick stems from the broccoli.
  3. 3. Bring three liters of water to a boil with salt.
  4. 4. Cook the broccoli florets for two to three minutes in the boiling salted water (this is called blanching).
  5. 5. Remove the florets from the water using a slotted spoon.
  6. 6. Rinse the florets immediately with cold water to stop the cooking process.
  7. 7. Let the broccoli drain well.
  8. 8. Save the cooking liquid from the broccoli for later.
  9. 9. Cook the pasta in well-salted water until it is al dente (firm to the bite).
  10. 10. Peel the garlic and chop it finely.
  11. 11. Heat the olive oil in a pan.
  12. 12. Sauté the drained broccoli and the garlic in the hot oil.
  13. 13. Wash the chili peppers and cut them in half lengthwise.
  14. 14. Remove the seeds from the chili pepper halves.
  15. 15. Slice the chili peppers into thin rings.
  16. 16. Add the chili pepper rings to the pan and sauté them along with the broccoli.
  17. 17. Pour 150 milliliters of the saved broccoli cooking liquid into the pan.
  18. 18. Add the drained pasta to the pan.
  19. 19. Toss everything well so the pasta absorbs the sauce.
  20. 20. Season the dish with salt and pepper to taste.
  21. 21. Prepare four plates.
  22. 22. Divide the pasta with broccoli evenly among the plates.
  23. 23. Serve the dish immediately.

Nutrition per serving