Pasta with broccoli
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For 4 people:
400 g tortiglioni (or other short pasta) integrals of spelt
600 g of broccoli
1 clove of garlic
1 tablespoon of extra virgin olive oil
1 bunch of parsley
1 pinch of cayenne pepper
Clean the broccoli, cut into florets and cook steamed leaving them a little al dente.
Meanwhile, prepare some chopped garlic and parsley and stufatelo in a finger of water, using the cooking broccoli, with a tablespoon of olive oil.
Add a pinch of chili and steamed broccoli, seasoning with salt.
Drain the pasta and pour into the pan with the dente cooked broccoli.
Mix well, let the fire approximately a minute and serve.
(Thanks to Valentina)