Pasta with Broccoli and Capers
This pasta with broccoli and capers is so delicious! You're going to love how tasty it is and how easy!
Servings 4
Calories 643kcal
Ingredients
- 2 cloves garlic peeled
- ½ teaspoon sea salt
- ⅓ cup olive oil
- ½ teaspoon red pepper flakes
- ¼ cup capers rinsed
- 1 ½ pounds broccoli
- 1 pound conchiglie or any medium to small shell pasta
- parmesan cheese freshly grated, for serving
- fresh ground black pepper
Instructions
- Start heating a large pot of water to boiling.
- Mince the garlic and using the flat side of your knife smash it into a paste with the salt and put in a large bowl. Add the oil, pepper flakes, and capers to the bowl.
- Thickly peel the broccoli stems. Cut the stems and the florets into bite sized pieces (I did about ½ inch size.)
- Add the broccoli and salt (I use a generous amount - you want the water salty like the sea) to the boiling water. Cook uncovered for 4-5 minutes. Scoop out the broccoli with a strainer and add to the bowl. Toss with the oil mixture.
- Add the pasta to the water and cook per directions. Drain and add to the pasta. Toss and adjust for seasoning, adding plenty of pepper.
- Serve with freshly grated parmesan cheese.
Notes
Use any shell pasta that you'd like.
To make it vegan, omit the parmesan cheese or use a vegan parmesan cheese.
Can reduce the amount of olive oil if you want to save calories.
Nutrition
Calories: 643kcal | Carbohydrates: 97g | Protein: 19g | Fat: 20g | Saturated Fat: 2g | Sodium: 661mg | Potassium: 790mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 152.6mg | Calcium: 111mg | Iron: 3mg