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Broccoli and chilli pasta

Name: Broccoli and chilli pasta
Total time: 35 min
Yield: 4
Cuisine: European, Italian
Ingredients: 1 clove garlic; 1 red chile pepper; 1 tablespoon olive oil; 28 ounces small Broccoli florets; 1.667 cups vegetable stock; freshly ground peppers; 14 ounces Orecchiette pasta; salt; 1 slice fried white bread

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Difficulty:	easy
Preparation:	10 min
Ready in:	35 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	469 kcal	(23%)
Protein	19 g	(38%)
Fat	6 g	(8%)
Carbohydrates	88 g	(34%)
Added Sugar	0 g	(0%)
Roughage	5 g	(17%)
Vitamin A	608.62 µg	(76%)
Vitamin D	0 µg	(0%)
Vitamin E	0.09 mg	(1%)
Vitamin B1	1.11 mg	(101%)
Vitamin B2	0.72 mg	(51%)
Niacin	7.99 mg	(50%)
Vitamin B6	0.36 mg	(26%)
Folate	361.55 µg	(181%)
Pantothenic Acid	1.11 mg	(19%)
Biotin	0.07 µg	(0%)
Vitamin B12	0 µg	(0%)
Vitamin C	212.47 mg	(266%)
Potassium	695.34 mg	(35%)
Calcium	109.08 mg	(14%)
Magnesium	54.28 mg	(14%)
Iron	5.31 mg	(38%)
Iodine	0.44 µg	(0%)
Zinc	0.89 mg	(9%)
Saturates	1 g
Uric Acid	0 g
Cholesterol	0 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

1 clove	garlic
1	red chile peppers
1 tablespoon	olive oil
28 ounces	small Broccoli florets
1 ⅔ cups	vegetable stock
	freshly ground peppers
14 ounces	Orecchiette pasta
	salt
1 slice	fried white bread

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Directions

1 Wash and chop the chilli. Peel and chop the garlic. Heat the oil and briefly sweat the broccoli, then add the garlic and the stock and cook for 6 - 8 minutes. Drain and season with salt and pepper.

2 Cook the pasta in plenty of boiling, salted water until al dente, then drain and mix with the broccoli and chilli. Break the fried bread into small pieces. Serve the pasta and broccoli onto plates and sprinkle with the fried bread.

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