| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 16 | oz | Wholewheat spaghetti |
| 1 | Bunch broccoli, cut into | |
| small florets | ||
| 8 | Garlic cloves, chopped | |
| 1/4 | c | Olive oil |
| 1 | Dried hot red chili, broken | |
| into several pieces | ||
| Salt & pepper |
INSTRUCTIONS
Cook the spaghetti until half done; add the broccoli & continue cooking until both pasta & broccoli are al dente. Meanwhile, heat the garlic in the olive oil with the red chili. When the garlic is golden, remove the pan from the heat & remove the bits of chili. Discard the chili & set the oil aside. Drain the pasta & broccoli & toss with the reserved garlic. Season with salt & pepper & serve immediately.
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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 325.7mg
Potassium: 110.8mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: <1g
Protein: <1g