chile broccoli pasta

I’ve been in a fitness competition lately to see how much I can lose in 8 weeks. I’m down nearly 2% in body fat, and that means one thing: my diet needs to be perfect from now on. What that means, is that I’ve been working out more too, so I need a bit more energy boosting foods than the usual salads.

This recipe I made about two months ago and is a simple, light, delicious pasta dish that’s perfect for lunches or early dinners.

Chile Broccoli Pasta

What You Need:
1 cup pasta
1 cup cut broccoli florets
1/4 cup olive oil
2 large garlic cloves (chopped)
2 fresh red chiles (seeded and diced)
Handful of cherry tomatoes

What You Do:
Cook the pasta in lightly salted water until tender, then drain, wash and set aside

In a separate pan of salted water, boil the broccoli then cook for five minutes, drain and rinse

Heat the oil in the pan that you cooked the pasta in and add the garlic, chiles and tomatoes, cooking for one minute

Add the broccoli and cook for two minutes

Add the pasta and mix well and serve

Messiness – Well, there are a lot of pans involved, but it’s so worth it. It’s also very self contained, making clean up easy.

Simplicity – This recipe requires attention, but it only takes about 30 minutes for both cooking and prep time.

Budget – You can find all of these ingredients for fairly cheap. I was able to get them all at the dollar store so it only cost $5 for about 4 servings.

Delicious Factor – It’s a light pasta recipe, which isn’t always easy to find. Also, I added soy sauce to it to add a bit more flavor and it was amazing! This is one of my favorite weeknight dishes because it makes so much, is cheap and is so quick to make.


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