Broccoli and Mozarella pasta recipe

Broccoli and Mozarella pasta recipe


The combination broccoli florets, mozzarella balls, pine nuts and whole wheat pasta works surprisingly well. Broccoli is a popular winter vegetable in Italy. It is a nutritional powerhouse, full of vitamins C, K and folate, minerals, fiber and antioxidants.

Any pasta shape works in this lactovegetarian recipe. It makes a simple, quick and healthy dinner.

2 servings

½ broccoli head
1 shallot
1 clove garlic
2 tbsp. pine nuts
2 tbsp. olive oil
1 package (150g) mozzarella balls
About 4 tbsp. grated parmesan
Freshly ground black pepper
Whole wheat pasta for two servings
Parsley to decorate

Wash half of the broccoli head. If the broccoli head is little, use the whole head. Cut it into florets and microwave 5 minutes until soft. Set aside.

Warm the olive oil in a large frying pan over medium- low heat. Peel and chop the shallot, add to the pan. Pell and mince the garlic clove, add to the pan. Sauté for about 10 minutes until soft.

Meanwhile cook the pasta until al dente, this normally takes about 9- 10 minutes.

Increase the heat over medium in the frying pan. Drain the pasta and add to the pan. Add the broccoli, drained mozzarella balls, black pepper and half of the parmesan. Mix and let cook for a couple of minutes until everything is warm.

Divide the pasta in bowls and sprinkle with the rest of the parmesan and chopped parsley. Top with pine nuts.

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