Pasta with broccoli, chilli & pine nuts

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Recipe by olive magazine

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1. Cook the pasta according to packet instructions. Heat the oil in a large pan, add the garlic and chilli and cook gently for about 5 minutes. Add the broccoli to the pasta pan for the last 3 minutes of cooking then drain (keep 2-3 tbsp cooking water back). Tip the pasta and broccoli into the garlic oil with the reserved liquid and stir well. Serve sprinkled with toasted pine nuts.

572 kcalories, protein 16.4g, carbohydrate 69.1g, fat 27.5 g, saturated fat 3.5g, fibre 2.3g, salt 0.04 g

http://www.bbcgoodfood.com/recipes/3918/

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Ingredients

• 350g fusilli or other short pasta
• 6 tbsp olive oil
• 3 garlic cloves , finely sliced
• 2 red chillies , finely chopped
• 1 head broccoli , about 350g, cut into small florets
• 50g pine nuts , toasted

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Ingredients

• 350g fusilli or other short pasta
• 6 tbsp olive oil
• 3 garlic cloves , finely sliced
• 2 red chillies , finely chopped
• 1 head broccoli , about 350g, cut into small florets
• 50g pine nuts , toasted

572 kcalories, protein 16.4g, carbohydrate 69.1g, fat 27.5 g, saturated fat 3.5g, fibre 2.3g, salt 0.04 g

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