Quick Broccoli Pasta

Today I want to share with you this tasty, healthy pasta recipe with broccoli as it’s key ingredient.

It’s a quick recipe you can make for your family mid week and serve with a rocket (arugula) salad on the side.  Children will probably not like chilli flakes so serve their pasta chilli free.

Our supermarkets are stocking a bigger range of wholegrain pasta now so I’m enjoying the different varieties on offer.  Now that I’m getting used to eating healthier I could not go backwards.  I find I’m not interested in alot of the old food I used to eat like white rice, white bread and most sweets.  Instead exploring sweets like muesli balls with tahini rolled in coconut..delicious!  I’ll post the recipe soon and yesterday made Gwenyth’s Chocolate Brownies, it wasn’t until later I realised they didn’t have any eggs in them so no cholesterol from the egg yolks and no butter or refined sugar.

One thing I do find though as Kate from A Little Home With Freesias noted health food can be expensive but I guess it all evens out as you’re not buying alot of groceries you may have before.

I’m planning to work on an e-book of recipes in the immediate future..so I’m happy to start off with this Quick Broccoli Pasta, enjoy.  If there’s a recipe you’d like me to post I’m happy to accept requests.

Quick Broccoli Pasta

Olive Oil,
2 garlic cloves, finely chopped or minced in a garlic press
4 slices pancetta (cut off excess fat), diced
1 tsp dried chilli flakes (optional)
1 185g can tuna in springwater, drained
1 head of broccoli, cut into small florets and tender part of the stalk sliced,
   discard the bottom woody part.
1 packet wholegrain spaghetti (I used Barilla)
1/4 cup parmesan cheese, grated
Sea Salt and Pepper

Bring a large pot of water to the boil with a pinch of salt and cook pasta according to the packet instructions.  A few minutes before the pasta is al dente, add the broccoli, drain altogether and return to pot.

In a frypan, heat the olive oil on medium-high heat and add the garlic, pancetta, chilli flakes, cook for a minute then add the tuna and stir through, season with salt and pepper.

Toss the garlic, pancetta and tuna mix and the parmesan cheese with the pasta and broccoli to combine. Serve in individual bowls or serve family style at the table in a large serving bowl garnished with more parmesan cheese, sea salt and pepper.

Serves 4

Catherine x

8 Comments

  1. mel

    How funny Catherine, I just did a brocolli pasta tonight albeit not as delicious sounding as yours! The pancetta is a great idea, I'll definitely try it, the kids go made for pasta! Mel x

  2. tina @ colourliving

    You clever clever girl!!

    So, I'm not surprised you don't like many of the old foods. What happens when we start eating a wholesome diet is our taste buds change and become more pure. Any food with preservatives, sugar and other rubbish starts tasting artificial.

    On the subject of 'more expensive'. I have these debates ALL the time. People accuse me of

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