| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tamara3 |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Broccoli; cut into florets |
|
|
Salt and freshly ground pepper to taste |
| 1/2 |
c |
Olive oil |
| 3 |
lg |
Garlic cloves; peeled and crushed |
| 1 |
sm |
Chilli; finely minced |
| 200 |
g |
Parmesan cheese; grated |
INSTRUCTIONS
Cut the broccoli into florets, including the stems and leaves. Blanch them
in salted boiling water until bright green.
Meanwhile, mince the garlic and add to the olive oil, allowing the flavours
to infuse. When the broccoli is cooked, drain and toss the hot broccoli
with the garlic oil.
Cook the penne in a Morganware Pasta Pot* of salted boiling water until
tender then drain and add to the broccoli mixture. Season with salt and
pepper and plenty of parmesan cheese.
Converted by MC_Buster.
Per serving: 2051 Calories (kcal); 170g Total Fat; (72% calories from fat);
102g Protein; 42g Carbohydrate; 157mg Cholesterol; 3889mg Sodium Food
Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 26
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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