Sicilian Pasta With Broccoli, Currants and Pinenuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 head broccoli, chopped1/3 cup currants12 ounces fusilli 4 tablespoons olive oil6 cloves of garlic, chopped 1/4 teaspoon red pepper flakes (2 good pinches)1/2 cup pine nuts2 lemons, juice and zestsalt to tasteParmesan
Steam broccoli until just tender and still vivid green, about 8 minutes. Set aside.
Meanwhile, in a small bowl, plump raisins or currants in 6 tablespoons warm water.
Prepare pasta according to package directions. Cook fusilli until just al dente, not al mushy. Drain and set aside.
Using the same pot you used to cook the fusilli, heat olive oil over medium-high heat. Add the red pepper flakes and the garlic. Cook, stirring, until the mixture sizzles and turns fragrant, about 3 minutes. Add the pine nuts and continue stirring for another minute as the nuts toast -- be careful, they cook quickly.
Reduce heat to medium, add pasta, broccoli and bowl of currants plus the water they've been sitting in. Toss together. Grate in lemon zest, squeeze in lemon juice.
Season with salt. Serve with Parmesan or additional olive oil, if desired.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUMOONFYRE.
Meanwhile, in a small bowl, plump raisins or currants in 6 tablespoons warm water.
Prepare pasta according to package directions. Cook fusilli until just al dente, not al mushy. Drain and set aside.
Using the same pot you used to cook the fusilli, heat olive oil over medium-high heat. Add the red pepper flakes and the garlic. Cook, stirring, until the mixture sizzles and turns fragrant, about 3 minutes. Add the pine nuts and continue stirring for another minute as the nuts toast -- be careful, they cook quickly.
Reduce heat to medium, add pasta, broccoli and bowl of currants plus the water they've been sitting in. Toss together. Grate in lemon zest, squeeze in lemon juice.
Season with salt. Serve with Parmesan or additional olive oil, if desired.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUMOONFYRE.
Nutritional Info Amount Per Serving
- Calories: 605.4
- Total Fat: 25.2 g
- Cholesterol: 4.0 mg
- Sodium: 701.4 mg
- Total Carbs: 85.1 g
- Dietary Fiber: 9.2 g
- Protein: 18.4 g
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