Broccoli, Garlic and Parmesan Protein Pasta

The broccoli cooks in the pasta water — one pan fewer and five minutes quicker.

The pasta contributes 26.4 g of protein per serving (160 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

• Protelle pasta — 160 g dry
• Broccoli — 400 g
• Garlic — 3 cloves
• Parmesan — 50 g
• Olive oil — 4 tbsp
• Chilli flakes — a pinch
• Lemon — half
• Salt

Method

1. Break the broccoli into small florets. Put the pasta on in salted water and add the broccoli to the same pan 4 minutes before the pasta is done.
2. Meanwhile warm the olive oil with the sliced garlic and chilli for 1 minute over a low heat.
3. Drain the pasta and broccoli, keeping 150 ml of the water.
4. Move everything into the pan, add the cooking water and crush some of the florets with a fork — they thicken the sauce.
5. Off the heat, stir through the parmesan and the lemon juice.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.