CALORIES: 390
PREP: 5 minutes
COOK: 15 minutes
Nut-Free, Egg-Free
1 lb | dried rotini pasta |
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1/4 cup | olive oil |
4 | garlic cloves, lightly smashed |
1 tsp | red pepper flakes |
1/2 lb | broccolini |
1/3 cup | freshly grated Parmesan cheese |
Salt and pepper to taste |
Cook the pasta according to the package instructions. Reserve 1 cup of the pasta water before draining the pasta.
In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until they are fragrant and begin to brown, about 1 to 2 minutes. Remove the garlic from the oil. Add the broccolini and cook, stirring, until it is bright green, about 2 to 3 minutes. Add the cooked rotini and the reserved pasta water. Cook, stirring, until the broccolini is tender-crisp, about 2 minutes. Stir in the Parmesan cheese and season with salt and pepepr to taste.
Serve immediately or store in the refrigerator for up to 3 days.
Per serving | |
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Calories (kcal) | 390 |
Total Fat (g) | 12 |
Saturated fat (g) | 2 |
Cholesterol (mg) | 5 |
Sodium (mg) | 95 |
Total Carbohydrate (g) | 60 |
Dietary Fiber (g) | 3 |
Total Sugars (g) | 3 |
Protein (g) | 12 |
Calcium (mg) | 76 |
Iron (mg) | 3 |
Potassium (mg) | 314 |
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