Penne with Broccoli and Chilli
|Broccoli florets||1 Pound (450 Gram)|
|Stock||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
|Red chilli pepper/1 small / 1/2 tablespoon||2 1⁄2 Milliliter, sliced|
|Natural low fat yogurt||60 Milliliter (4 Tablespoon)|
|Toasted pine nuts||30 Milliliter (2 Tablespoon)|
|Penne pasta||12 Ounce (350 Gram / 3.25 Cup)|
|Black pepper salt||To Taste|
1. Add the pasta to a large pan of lightly salted boiling water and return to the boil. Place the broccoli in a steamer basket over the top. Cover and cook for 8-10 minutes until both are just tender. Drain.
2. Heat the stock and add the crushed garlic and chilli or chilli sauce. Stir over a low heat for 2-3 minutes.
3. Stir in the broccoli, pasta and yogurt. Adjust the seasoning, sprinkle with nuts and serve hot.