Wednesday, 27 February 2008

Broccoli with Chilli and Penne

I ran out of Penne and ended up using some Rigatoni as well. I reckon you'll be fine with any tube shapes

You Need:

3 Cups (approx 1lb) Dried Penne
1 lb Broccoli - cut into bite sized florets
4 tablespoons Vegetable Stock
1 Garlic Clove - crushed
1 small Red Chilli - thinly sliced
4 tablespoons Natural (plain) Yogurt
2 tablespoons Pine Nuts - lightly toasted
salt and pepper to taste

Add the Penne to a large pan of boiling water (salted if you prefer). Bring back to the boil and then after approx 2 minutes, add the Broccoli to the same pan. Return to the boil again and cook for a further 10 minutes. Both the Penne and the Broccoli should now be just cooked. Drain the pan.

Heat the Stock to simmering and add the Garlic and Chilli to the stock. Heat gently for 2-3 minutes only. Now stir the Stock into the pan with the Penne and Broccoli and add the Yogurt as well. Mix well, season to taste and serve, sprinkled with the Pine Nuts

Feeds 4

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