Pasta Pugliesi

Ingredients

Method

• Pasta Pugliesi
• (Serves 4)
• This is an example of a dish that creates its own sauce. As a variation, substitute finely chopped kale or broccoli rabe for broccoli.
• 4 Tablespoons olive oil, divided
• 4 garlic cloves, minced
• 2 teaspoons red pepper flakes
• 1 pound uncooked pasta, such as small shells, rotini, or fusilli
• 11/2 cups fresh broccoli florets
• 1 teaspoon chopped fresh parsley
• Place 2 Tablespoons olive oil in a frying pan and heat. Quickly sauté garlic and red pepper flakes for 2 minutes. Set aside.
• Cook pasta according to package until just tender (al dente). Drain, but save pasta water and cook broccoli in same pot. Drain and set aside.
• Place remaining olive oil in a large pot and heat for 1 minute. Add parsley and stir to combine. Mix in pasta and broccoli, remove from heat, and serve over pasta immediately.
• Total calories per serving: 541 Fat: 16 grams
• Carbohydrates: 85 grams Protein: 16 grams
• Sodium: 14 milligrams Fiber: 5 grams

Notes

• SOURCE: The Vegetarian Resource Group