Whole Wheat Pasta with Romanesco Broccoli

Name: Whole Wheat Pasta with Romanesco Broccoli
Yield: 1 serving
Ingredients: 2 1/2 oz whole wheat penne pasta (about 70 grams); Florets from half a head of Romanesco broccoli (use more or less as you prefer); 2-3 tablespoons canned chickpeas, drained and rinsed (optional); A few drops of chili oil or, alternatively, chili powder to taste; Extra virgin olive oil, to taste; Parmesan cheese, to taste

Laura Cicutto @ConLaura

Cavallino (VE)

When I'm on a diet or just want to eat something light and healthy, this is a dish I make often because I love the taste of broccoli, cauliflower, and all cruciferous vegetables. It's a very simple and quick recipe to prepare, but unfortunately, I'm the only one at home who likes cruciferous veggies, so this recipe is for one person.

Laura Cicutto @ConLaura

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Ingredients

1 serving

2 1/2 ozwhole wheat penne pasta (about 70 grams)
Florets from half a head of Romanesco broccoli (use more or less as you prefer)
2-3 tablespoonscanned chickpeas, drained and rinsed (optional)
A fewdrops of chili oil or, alternatively, chili powder to taste
Extra virgin olive oil, to taste
Parmesan cheese, to taste

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Steps

1

Wash the Romanesco broccoli florets thoroughly and set aside.
2

Meanwhile, cook the whole wheat pasta in plenty of salted water. About 5-6 minutes before the pasta is done, add the Romanesco broccoli florets to the pot.
3

Cook until both the pasta and broccoli are done, keeping the florets slightly firm.
4

Drain everything together, transfer to a plate, and add the chickpeas (previously rinsed and drained).
5

Drizzle with a few drops of chili oil (it's very spicy; if you don't have it, use chili powder, or skip if you prefer). Finish with a little extra virgin olive oil, a sprinkle of grated Parmesan cheese, and mix well.