Wholewheat Spaghetti with Garlic, Hot Pepper & Broccoli
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta, whole wheat
spaghetti |
*
|
| 1 | bunch |
broccoli florets
cut into small florets |
*
|
| 8 | cloves |
garlic
chopped |
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
red chili peppers
broken into several pieces |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta, whole wheat
spaghetti |
*
|
| 1 | bunch |
broccoli florets
cut into small florets |
*
|
| 8 | cloves |
garlic
chopped |
|
| 59 | ml |
olive oil
|
|
| 1 | each |
red chili peppers
broken into several pieces |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
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.
