Pasta Pugliesi



  • 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


  • SOURCE: The Vegetarian Resource Group

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