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🍝 Pasta with Pancetta, Broccoli and Parmesan

642 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 2 red onions
• 1 chili pepper
• 100 g pancetta
• 3 tbsp olive oil
• 600 g small broccoli florets
• 200 ml vegetable broth
• 400 g orecchiette pasta
• salt
• pepper (from the mill)
• grated Parmesan (to sprinkle)

Instructions

1. 1. Peel the garlic cloves and the onion.
2. 2. Finely chop the garlic and the onion.
3. 3. Wash the chili pepper.
4. 4. Remove the stem and seeds from the chili pepper.
5. 5. Finely chop the chili pepper.
6. 6. Cut the pancetta into strips.
7. 7. Heat oil in a pan.
8. 8. Add the pancetta, chili, garlic, and onion to the hot pan.
9. 9. Sauté the mixture lightly for 2 to 3 minutes.
10. 10. Add the broccoli to the pan.
11. 11. Sauté the broccoli for 1 minute.
12. 12. Pour the broth into the pan.
13. 13. Cover the pan.
14. 14. Simmer the vegetables for 6 to 8 minutes.
15. 15. Cook the pasta in salted water al dente.
16. 16. Drain the pasta.
17. 17. Toss the pasta with the vegetables.
18. 18. Season the pasta with salt and pepper.
19. 19. Sprinkle the pasta with Parmesan.
20. 20. Serve the dish.

Nutrition per serving

• kcal: 642
• Protein: 23 g · Fett/Fat: 27 g · Carbs: 77 g