August 31, 2011

Pasta and Broccoli with Pecorino Romano Cheese

Pasta is always a good option when you need a quick dinner. However, the same old pasta with red sauce gets very boring after a while. This is an absolutely delicious recipe that I got from Gina at Skinny Taste. It is simple and easy to whip up in just a few minutes. The perfect weeknight meal.

Pasta and Broccoli with Pecorino Romano Cheese
Adapted from Skinny Taste


12 oz pasta ( I used Barilla Plus elbow, but any other short pasta will work)
6.5 cups broccoli florets, cut into small pieces
4 garlic cloves, smashed and chopped
1/4 cup grated Pecorino Romano cheese
2 tablespoons olive oil, divided
Salt and pepper to taste

1. Bring a large pot of salted water to a boil. Once the water boils, add both pasta and broccoli. Cook according to the directions on the box.

2. Drain both the pasta and broccoli very well, reserving 1 1/4 cup of the pasta water.

3. In the same pot, heat 1 tablespoon of the oil. Once it is hot, add the garlic and cook until golden and fragrant.

4. After garlic is cooked, reduce the heat to low and add back in the pasta and broccoli.

5. Add in the rest of the oil, cheese, and salt and pepper and 1/2 cup of pasta water. Mash the large pieces of broccoli well so that it coats the pasta, adding in more reserved pasta water if necessary.
Serving size: 1.5 cups

Nutritional Information
Calories: 292
Fat: 8
Carbohydrates: 44
Fiber: 6
Protein: 13
Sodium (without added salt): 118
Weight Watcher's Points+: 8


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