450 g (1 lb) 3 cups penne
450 g (1 lb) small broccoli florets
30 ml (2 tbsp) stock
1 garlic clove, crushed
1 small red chilli pepper, sliced, or 2.5 ml (1/2 tsp) chilli sauce
60 ml (4 tbsp) natural yogurt
30 ml (2 tbsp) toasted pine nuts or cashews
salt and ground black pepper
450 g (1 lb) small broccoli florets
30 ml (2 tbsp) stock
1 garlic clove, crushed
1 small red chilli pepper, sliced, or 2.5 ml (1/2 tsp) chilli sauce
60 ml (4 tbsp) natural yogurt
30 ml (2 tbsp) toasted pine nuts or cashews
salt and ground black pepper
method
1. Add the pasta to a large pan of lightly salted boiling water and return to the boil. Place the broccoli in a steamer basket over the top. Cover and cook for 8 - 10 minutes until both are just tender. Drain.
2. Heat the stock and add the crushed garlic and chilli or chilli sauce. Stir over a low heat for 2 - 3 minutes.
3. Stir in the broccoli, pasta and yogurt. Adjust the seasoning, sprinkle with nuts and serve hot.
2. Heat the stock and add the crushed garlic and chilli or chilli sauce. Stir over a low heat for 2 - 3 minutes.
3. Stir in the broccoli, pasta and yogurt. Adjust the seasoning, sprinkle with nuts and serve hot.
serving amount
serves 4
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