250g orecchiette pasta
5 cloves of garlic, minced
1/4 cup olive oil (60ml)
3 cups broccoli florets (300g)
1/2 tablet chicken broth dissolved in 1 cup hot water (240ml)
1 1/2 cups cherry tomatoes (240g)
1/2 teaspoon salt
1 cup grated Parmesan cheese (110g - for sprinkling)
250g orecchiette pasta
5 cloves of garlic, minced
1/4 cup olive oil (60ml)
3 cups broccoli florets (300g)
1/2 tablet chicken broth dissolved in 1 cup hot water (240ml)
1 1/2 cups cherry tomatoes (240g)
1/2 teaspoon salt
1 cup grated Parmesan cheese (110g - for sprinkling)
In a large pot, bring 3 liters of water to a boil with 1 tablespoon of salt over high heat
Add the pasta and cook without covering until al dente (14 minutes)
Meanwhile, in a medium pot, sauté the garlic in olive oil over high heat until softened (3 minutes)
Add the broccoli and cook, stirring for 2 minutes
Add the chicken broth, cover, and simmer
Reduce heat and cook until the broccoli is tender (about 10 minutes)
Add the cherry tomatoes and salt, stir to combine, and cook for 1 minute
Drain the pasta, transfer it to a bowl, and mix with the broccoli
Sprinkle with Parmesan cheese and serve
346 calories per serving
