Pasta with Broccoli In Hot Sauce

Pasta with Broccoli In Hot Sauce

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Servings: 4
Calories: 532


  • 1 lb purple sprouting or green calabrese broccoli
  • 12 oz pasta shapes e.g. shells or quills
  • 4 garlic cloves crushed
  • 2 chilli peppers dried or fresh
  • 6 tbsp extra-virgin olive oil
  • salt


  • Bring a large saucepan with plenty of salted water in it to the boil. Divide the broccoli into small florets. Rinse well and drain.
  • Remove the seeds from the chilli peppers if using fresh, and cut into thin rings; if using dried chillis, crumble them.
  • Heat the oil in a large, non-stick frying-pan and cook the garlic very briefly (do not allow to colour).
  • Add the chillis and broccoli and sprinkle with a pinch of salt. Stir-fry over a high heat for 1-2 minutes, then turn down the heat to very low, cover and cook for 10 - 15 minutes, adding a little water at intervals to prevent the contents catching and burning. The vegetables should be tender but still crisp.
  • Add the pasta to the saucepan of fast boiling water and cook until just tender. Reserve about 4 fl oz (120 ml) of the cooking water, drain off the rest and add the pasta to the broccoli, together with some or all of the reserved water.
  • Cook, uncovered, for 1 minute, using a spatula to merely lift the pasta off the bottom of the wok or pan, allowing the broccoli to mix without stirring it.
Calories: 532 kcal
Carbohydrates: 42 g
Protein: 14 g
Fat: 23g
Saturated Fat: 3 g
Sodium: 1267 mg
Potassium: 656 mg
Fiber: 7 g
Sugar: 8 g
Vitamin A: 1575 IU
Vitamin C: 136 mg
Calcium: 95 mg
Iron: 4 mg
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