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🍝 Crunchy Pasta with Onions and Broccoli

469 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 2 red onions
• 3 tbsp olive oil
• 600 g small broccoli florets
• 250 ml vegetable broth
• 400 g orecchiette pasta
• salt
• pepper (from the mill)
• 2 dried chili peppers

Instructions

1. 1. Peel the garlic cloves and the onion.
2. 2. Cut the onion into thin strips.
3. 3. Finely chop the garlic.
4. 4. Heat the oil in a large pot.
5. 5. Add the onion strips and the garlic to the hot oil.
6. 6. Sauté the vegetables until they are translucent and soft.
7. 7. Add the broccoli.
8. 8. Sauté the broccoli briefly.
9. 9. Pour in the vegetable broth.
10. 10. Let it simmer covered for 6 to 8 minutes.
11. 11. Cook the pasta in a separate pot with salted water until al dente (firm to the bite).
12. 12. Crush the peperoncini finely in a mortar.
13. 13. Drain the pasta.
14. 14. Toss the pasta with the vegetables.
15. 15. Spread the crushed peperoncini over the dish.
16. 16. Season with salt and pepper to taste.
17. 17. Serve the dish immediately.

Nutrition per serving

• kcal: 469
• Protein: 19 g · Fett/Fat: 9 g · Carbs: 77 g