Country-style pasta
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Ingredients (Serves 4):
  • 20 g. pasta
  • 150 g. broccoli
  • 100 g. cooked chickpeas
  • 3 peeled tomatoes
  • 1 shallot
  • 4 tbs EVOO
  • Thyme
  • Oregano
  • 4 leaves of sage
  • Salt
  • 2 garlic cloves
  • 1 small hot pepper
  • Ground black pepper
  • 3 tbs coarsly grated smoked scamorza cheese
Preparing:
  1. Wash and clean the broccoli and remove the stem. Cook it for 5 minutes in plenty of salted water. Drain. Cut the tomatoes into cubes. Peel the shallot and chop it finely. Brown it in a pan with 1 tablespoon of oil, then add the chickpeas, some thyme and oregano and the chopped sage leaves. Cook for a couple of minutes on medium heat, then add the tomato. Lower the heat and cook for 10 minutes, covered, turning often. Season with salt and pepper.
  2. In a pan with 3 tablespoons of oil, brown the peeled garlic, the chili pepper and add the broccoli. Sauté over high heat for a few minutes, sprinkle some freshly grated pepper and season with salt. Cook the pasta in plenty of salted water and, before draining it, add half a ladle of cooking water to the chickpea saucepan. Toss the pasta with the sauce for a few minutes. Add the broccoli and mix well.
  3. Decorate with the grated scamorza cheese and serve.
Fitness
Preparation Time: 60
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Country-style pasta

Ingredients (Serves 4):
  • 20 g. pasta
  • 150 g. broccoli
  • 100 g. cooked chickpeas
  • 3 peeled tomatoes
  • 1 shallot
  • 4 tbs EVOO
  • Thyme
  • Oregano
  • 4 leaves of sage
  • Salt
  • 2 garlic cloves
  • 1 small hot pepper
  • Ground black pepper
  • 3 tbs coarsly grated smoked scamorza cheese
Preparing:
  1. Wash and clean the broccoli and remove the stem. Cook it for 5 minutes in plenty of salted water. Drain. Cut the tomatoes into cubes. Peel the shallot and chop it finely. Brown it in a pan with 1 tablespoon of oil, then add the chickpeas, some thyme and oregano and the chopped sage leaves. Cook for a couple of minutes on medium heat, then add the tomato. Lower the heat and cook for 10 minutes, covered, turning often. Season with salt and pepper.
  2. In a pan with 3 tablespoons of oil, brown the peeled garlic, the chili pepper and add the broccoli. Sauté over high heat for a few minutes, sprinkle some freshly grated pepper and season with salt. Cook the pasta in plenty of salted water and, before draining it, add half a ladle of cooking water to the chickpea saucepan. Toss the pasta with the sauce for a few minutes. Add the broccoli and mix well.
  3. Decorate with the grated scamorza cheese and serve.