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!
- 2 cloves garlic peeled
- 1/2 teaspoon sea salt
- 1/3 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup capers rinsed
- 1 1/2 pounds broccoli
- 1 pound conchiglie or any medium to small shell pasta
- parmesan cheese freshly grated, for serving
- fresh ground black pepper
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 1/2 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.
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.
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