Fusilli con Broccoli

Fusilli con Broccoli is a vibrant and hearty vegan pasta dish featuring twisted fusilli pasta tossed with tender broccoli florets and a fragrant garlic-infused olive oil. This quick and easy recipe captures the essence of Italian cuisine while being entirely plant-based.

Ingredients

• Fusilli pasta - 160 grams
• Broccoli florets - 200 grams
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Red pepper flakes - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Nutritional yeast - 2 tablespoons (optional)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Bring a large pot of salted water to a boil and add the fusilli pasta. Cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta is cooking, prepare the broccoli. In a separate pot of boiling water, blanch the broccoli florets for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Once the pasta is cooked, reserve 1/2 cup of the pasta water, then drain the rest. Add the cooked fusilli and blanched broccoli to the skillet with the garlic oil.
5. Toss everything together, adding reserved pasta water as needed to create a light sauce. Season with salt, black pepper, and lemon juice.
6. If using, sprinkle the nutritional yeast over the pasta and toss again to combine.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins C and K from broccoli, supporting immune health and bone density.
• High in fiber, promoting digestive health and aiding in weight management.

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