Pasta is a great comfort food and it does not necessarily have to be unhealthy.
Having Italian parents meant I pretty much grew up on pasta. I am not gluten intolerant so I eat all different types of pasta: wheat, brown rice pasta, quinoa and millet pasta.
The important thing is the quantity and the sauce. If you eat a massive plate of pasta with a rich creamy sauce, not only will you end up feeling heavy but you will be piling on the weight.
Did you also know that cooking pasta al dente is less fattening?
Ideally your plate should always be half full of greens, a quarter protein and a quarter carbohydrates. If you are a couch potato definitely do not eat massive plates of pasta.
This Broccoli Chili and Garlic Pasta recipe is simple, quick and delicious!
Broccoli Chili and Garlic Pasta Ingredients
- 150g of pasta. For this recipe I used gluten free quinoa and millet
- 1 large head of broccoli cut into florets
- 3 garlic cloves finely chopped
- A generous amount of olive oil
- Fresh chili or chili flakes. How much you use depends on how spicy you like your pasta.
- Himalayan salt and pepper, season to your liking.
- Optional: Parmesan cheese
Start by steaming the broccoli florets for 10-12 minutes. When the broccoli is ready transfer to the pan and sautée with the garlic, olive oil, chili flakes for 7 minutes.
In the meantime place the pasta in a large pot of salted boiling water and cook until al dente. When the pasta is ready transfer to the pan and mix with the broccoli, chili and garlic, adding Parmesan cheese and seasoning to your liking.
Serve immediately while hot and enjoy!
This Broccoli Chili and Garlic Pasta Recipe can be enjoyed all year round. Is easy to adapt for big families or just for one.