Spaghetti with Broccoli and Goat Cheese

Name: Spaghetti with Broccoli and Goat Cheese
Yield: 4
Ingredients: 250g whole wheat spaghetti; One small bunch of broccoli (1 kg); 4 tablespoons olive oil; Half teaspoon salt; A pinch of black pepper; One cup fresh goat cheese, cut into cubes (150g); One tablespoon toasted sesame seeds; 2 tablespoons chopped green onion; 4 cherry tomatoes, quartered (60g) for garnish

1
250g whole wheat spaghetti
2
One small bunch of broccoli (1 kg)
3
4 tablespoons olive oil
4
Half teaspoon salt
5
A pinch of black pepper
6
One cup fresh goat cheese, cut into cubes (150g)
7
One tablespoon toasted sesame seeds
8
2 tablespoons chopped green onion
9
4 cherry tomatoes, quartered (60g) for garnish

Ingredients

1
250g whole wheat spaghetti
2
One small bunch of broccoli (1 kg)
3
4 tablespoons olive oil
4
Half teaspoon salt
5
A pinch of black pepper
6
One cup fresh goat cheese, cut into cubes (150g)
7
One tablespoon toasted sesame seeds
8
2 tablespoons chopped green onion
9
4 cherry tomatoes, quartered (60g) for garnish

Directions

1
In a large pot or saucepan, bring 4 liters of water to a boil with one teaspoon salt
2
Add the spaghetti and cook until al dente (approximately 11 minutes)
3
While that's cooking, separate the broccoli into florets
4
Place the broccoli in a pan, cover it with 4 cups of water (960ml), and cook until tender (about 5 minutes)
5
Drain the broccoli
6
In a medium skillet, sauté the broccoli quickly over medium heat using olive oil (approximately 1 minute)
7
Season with salt and black pepper
8
Set aside
9
Drain the spaghetti and place it on a serving platter
10
Distribute the reserved broccoli and goat cheese on top
11
Garnish with toasted sesame seeds and chopped green onion, and decorate with cherry tomatoes
12
Serve immediately
13
495 calories per serving.