Keto Farfalle with Broccoli

Keto Farfalle with Broccoli is a delightful low-carb pasta dish that combines the nutty flavor of almond flour pasta with the vibrant freshness of broccoli. This dish is not only satisfying but also packed with nutrients, making it perfect for a healthy meal choice.

Ingredients

• Almond flour - 100g
• Psyllium husk - 10g
• Egg - 1 large
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Broccoli florets - 200g
• Garlic - 2 cloves, minced
• Parmesan cheese - 30g, grated
• Black pepper - to taste

Steps

1. In a bowl, combine almond flour, psyllium husk, salt, and olive oil. Mix well.
2. Add the egg to the dry ingredients and knead until a dough forms. If the dough is too dry, add a little water, one teaspoon at a time.
3. Wrap the dough in plastic wrap and let it rest for 10 minutes.
4. While the dough rests, bring a pot of salted water to a boil and prepare a bowl of ice water.
5. Cut the dough into small pieces and roll each piece into a thin sheet, then cut into farfalle shapes (bows).
6. Once the water is boiling, add the farfalle and cook for 2-3 minutes until they float to the surface. Remove them with a slotted spoon and transfer to the ice water to stop the cooking.
7. In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant.
8. Add broccoli florets to the skillet and sauté for 5-7 minutes until tender but still vibrant green.
9. Drain the farfalle and add them to the skillet with the broccoli. Toss to combine.
10. Sprinkle grated Parmesan cheese and black pepper over the dish. Toss again and serve hot.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 15 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 19 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber from almond flour and broccoli, promoting digestive health.

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