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Recipe by Emporion
Pennette with broccoli is a typical dish of Roman cuisine. The pasta is combined with broccoli seasoned with a delicious tomato sauce enriched with anchovies, garlic and chili pepper. Everything is completed with a generous sprinkling of grated Pecorino Romano cheese. Tasty and easy to prepare!
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Blanch the broccoli florets in plenty of salted water for about 10 minutes; in a sauté pan heat 3 tablespoons of oil over low heat, dissolving the anchovies with garlic and chili pepper. Add the florets and let them flavor.
Step 2 of 3: Cook the pasta in the broccoli water, add it to the rest and mix together, adding the cheese.
Step 3 of 3: Plate and garnish with toasted almonds roughly chopped.
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In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Fish, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving288 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,663 kJ636 kcal | 925 kJ221 kcal |
| Fat | 20.39 g | 7.08 g |
| of which saturated fatty acids | 3.11 g | 1.08 g |
| Carbohydrates | 96.91 g | 33.65 g |
| of which sugars | 6.16 g | 2.14 g |
| Fibre | 7.14 g | 2.48 g |
| Protein | 19.21 g | 6.67 g |
| Salt | 0.06 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
