Wholewheat Pasta With Broccoli & Almonds
This recipe combines the nutty flavor of wholewheat spaghetti with the vibrant kick of red chili and garlic, all brought together with tender broccoli florets. Tossed in fragrant olive oil and finished with lemon zest and crunchy almonds, this dish is a delightful medley of flavors and textures that will surely satisfy your taste buds. Top with Parmesan shavings for an added touch of richness.
— Constant Cookbook
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 red chilli , deseeded and sliced (add extra chilli if you like)
- 3 garlic cloves , thinly sliced
- 250g wholewheat spaghetti
- 300g thin-stemmed broccoli , cut into pieces
- zest 1 lemon
- 25g flaked toasted almonds
- Parmesan shavings (or vegetarian alternative), to serve
Instructions
- Bring a large pan of salted water to the boil. Meanwhile, heat the olive oil in a large frying pan. Add the chilli and garlic, and cook on a low heat until golden. Remove from the heat.
- Add the pasta to the water and cook following pack instructions. In the final 4 mins of cooking, add the broccoli. Once cooked, drain and tip into the garlic pan. Add the lemon zest and almonds, and toss together well. Serve in bowls, topped with Parmesan shavings.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 638 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 82 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 16 grams fiber
- Protein Content: 26 grams protein
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