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Recipes

Penne with broccoli

The neutral flavour of pasta and broccoli are enriched with the spicy flavours of garlic, chili pepper and sheep’s cheese, making a tasty dish! Make this dish juicier by adding some of the pasta cooking water.

Preparation time 35 min
Demanding Simple
Energetic value 182 kcal / 761 kJ
Table of nutritive values

Ingredients

Hungry guy4
2 large heads broccoli
1 clove garlic
2-3 little dry chili peppers
1 teaspoon Vegeta
3 tablespoons olive oil
300 g pasta penne rigate
grated sheep’s cheese

Preparation

  1. Cut off broccoli flowers and finely chop thinner part of stem.
  2. Put finely chopped garlic in cold olive oil, add Vegeta, crushed chili peppers and broccoli.
  3. Put a lid on the pan and sautee lightly about 15-20 minutes. If necessary, add a little water.
  4. Cook the pasta al dente in moderately salted water.
  5. Drain pasta, add to frying pan with broccoli, stir and let cook briefly.

Serving

Serve with a grated sheep’s cheese.

Advice

When you mix the pasta with the sauce, add a little of the cooking water to make the sauce juicier. Before adding pasta to frying pan, you can also mash some of the broccoli with a fork.

Nutritional values

Energetic and nutritional values have been calculated per meal.

Nutrient Unit of measurement Quantity RDA (%)
Women* men*
Total proteins g 6,88 - -
Total carbohydrates g 14,70 - -
Diet fibres g 2,69 - -
Total fat g 11,78 - -
Cholesterol mg 5,88 - -
Vitamin A IU 2328,89 58 47
Niacin mg 2,03 14 10
Vitamin C mg 118,58 158 132
Vitamin E IU 1,89 9 9
Calcium mg 91,17 9 9
Phosphor mg 83,65 10 10
Potassium mg 574,59 16 16
Sodium mg 510,59 21 21

* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)

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