It’s very quick and simple to make this pasta. I prefer pasta with some kind of sauce to dry pasta, such as this dish, however, it is very near the weekend and I am running out of ingredients in my fridge. So I just look into my fridge and see what are still left, then search through my cookbook to get the idea of how to make use of the left-over food stuffs.
This pasta requires only broccoli and short pasta. Of course other typical ingredients of a pasta dish are indispensable. However, with frequent cooking habit, I guess these stuffs are always available in your pantry.
Ingredients (serves 2)
- 200g short pasta (such as shells or orecchiette)
- 300g broccoli, cut into florets
- 1.5 tbs olive oil
- 1/4 tsp dried chili flakes (I used paprika to reduce the spicy taste)
- salt and pepper, to season
- 15g grated parmesan cheese
Cooking:
- Blanch the broccoli in a saucepan of boiling salted water until just tender. Remove, with a slotted spoon, drain well and return the water to the boil.
- Cook the pasta in the boiling water until al dente. Drain well and return to the pan to keep warm.
- Meanwhile, heat the oil in a frying pan over medium heat. Add the chili flakes and broccoli, stirring for 3-4 minutes until the broccoli is well coated and beginning to break apart. Season. Add to the pasta, stir through the cheese.
Serve.
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