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Ingredients
- 2 servings
- 3 1/2 oz. Catelli Smart Spaghettini (farfalle also works and is slightly easier to serve and eat)
- 2 tbsp. Toasted pine nuts
- 2 tsp. olive oil
- 2 large cloves garlic, thinly sliced
- 2 cups small broccoli or broccolette florets (130 grams)
- Grated zest of 1 lemon
- pinch of hot pepper flakes
- malden salt to taste
- 2 oz. goat cheese and/or ricotta or combination
- 3/4 oz. parmigiano reggiano
- (17/11/16 - I had leftover roast chicken on hand so I shredded the meat and skin from one thigh, sauteed it in a small non-stick pan over medium heat for about 10 minutes until crispy in parts, then tossed that in at the end - VVG)
Details
Servings 2
Adapted from allrecipes.com
Preparation
Step 1
* Combine broccoli, garlic, pepper flakes, salt and olive oil in bowl and toss to mix. Bake at 450 in Breville oven for 15 minutes, turning halfway through. Set aside until serving time.
* Measure goat cheese and parmigiano into a bowl large enough to hold everything, grate in the lemon rind. Add cooked broccoli mixture and pine nuts.
* Cook spaghetti according to package directions until done. Remove 6 - 8 tablespoons of the cooking water and add them to the bowl with the cheese and broccoli and a tbsp. or so of extra virgin olive oil to create the sauce. Drain the pasta and quickly add to the bowl and mix everything together.
n.b. The first time I made this, I only used 4 tbsp. of pasta water and the sauce was way too thick and pasty.
Calories 420.8
Total Fat 21.6 g
Saturated Fat 6.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 6.6 g
Cholesterol 29.0 mg
Sodium 154.2 mg
Potassium 343.4 mg
Total Carbohydrate 46.8 g
Dietary Fiber 8.4 g
Sugars 3.1 g
Protein 17.5 g
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