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Broccoli and garlic pasta

Why it worksStarchy pasta water helps the oil and pasta turn into a sauce. Without it, the oil stays at the bottom of the bowl.

Ingredients

• 300 g pasta
• 400 g broccoli
• 15 g garlic
• 2 g chilli flakes
• 30 ml olive oil
• 50 g grated gouda

Method

1. Cut the broccoli into small pieces, including the stalk. Slice the garlic thinly.
2. Boil the pasta in salted water as the packet says. Add the broccoli for the last 5 minutes.
3. Meanwhile, put the olive oil, garlic and chilli flakes in a large frying pan on low heat for 3–4 minutes. The garlic should turn pale gold, not brown. Brown garlic tastes bitter.
4. Before you drain the pasta, keep 200 ml of the cooking water in a mug. Drain the pasta and broccoli.
5. Put them in the frying pan with half the water from the mug. Stir hard for 1 minute, until the broccoli breaks up and coats the pasta. Add more water if it looks dry. Stir in the cheese.

A portion: about 570 kcal · 21 g protein · 80 g carbs · 17 g fat