3 fresh broccoli, heads, cut into florets
½ cup olive oil
3 cloves garlic, minced
1½ lb cavatelli pasta
1 tsp. salt
1 tsp. red pepper flakes, crushed
2 tbsp. Parmesan cheese, grated
In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl.
Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.
Sugar: 2g
:
Calcium: 44mg
Calories: 302kcal
Carbohydrates: 43g
Cholesterol: 2mg
Fat: 11g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 140mg
Protein: 8g
Saturated Fat: 2g
Sodium: 209mg
Vitamin A: 141IU
Vitamin C: 1mg
