Wholewheat Spaghetti with Garlic & Hot Pepper
Yield
servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
spaghetti
whole wheat |
|
| 1 | bunch |
broccoli florets
large, cut into small florets |
*
|
| 8 | cloves |
garlic
chopped |
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
red hot chili pepper, dried
broken into several pieces |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
spaghetti
whole wheat |
|
| 1 | bunch |
broccoli florets
large, cut into small florets |
*
|
| 8 | cloves |
garlic
chopped |
|
| 59 | ml |
olive oil
|
|
| 1 | each |
red hot chili pepper, dried
broken into several pieces |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Cook the spaghetti until half done; add the broccoli and continue cooking until both pasta and broccoli are al dente.
Meanwhile, heat the garlic in the olive oil with the red chili.
When the garlic is golden, remove the pan from the heat and remove the bits of chili.
Discard the chili and set the oil aside.
Drain the pasta and broccoli and toss with the reserved garlic.
Season with salt and pepper and serve immediately.
