| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 175 |
g |
Broccoli florets |
| 175 |
g |
Spaghetti; (five minute) |
| 4 |
tb |
Olive oil; plus extra to serve |
| 3 |
|
Garlic cloves |
| 1 |
|
Red chilli |
| 2 |
tb |
Toasted pine nuts |
| 1/2 |
|
Lemon |
|
|
Salt and pepper |
| 2 |
tb |
Freshly grated Parmesan |
INSTRUCTIONS
1 Cook the broccoli in a pan of boiling, salted water for 10-12
minutes until very soft. Cook the spaghetti in a separate, large pan
of boiling, salted water for five minutes until tender.
2 Heat the olive oil in a very small pan. Finely chop the garlic and
chilli, and cook gently for 2-3 minutes until softened but not
coloured. Remove from the heat.
3 Drain t e broccoli, return to the pan and mash roughly with a fork.
Drain the pasta well, return to the pan and mix with the mashed
broccoli and garlic mixture. Toss in the pine nuts, squeeze in a
little lemon juice and season well to taste.
4 Divide between bowls, drizzle over the olive oil, scatter over the
Parmesan and serve.
Converted by MC_Buster.
Per serving: 598 Calories (kcal); 29g Total Fat; (42% calories from
fat); 14g Protein; 73g Carbohydrate; 0mg Cholesterol; 31mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”