Ingredients
250 g broccoli
250 g mini plum tomatoes
1 dl olives (with cherry pepper)
1 dl parmesan crisps
1 dl peeled almond
2 tsp olive oil
1 clove garlic
salt and pepper
4 cups spaghetti
65 g arugula
Method:
- Wash and cut broccoli in small pieces. Cook till soft in salted water. Let the water drain.
- Cut tomatoes & olives in halves.
- Mix broccoli with parmesan, almonds and olive oil. Grate garlic clove and season with salt and pepper.
- Cook pasta till soft with salt and oil in water.
- Save little water in which pasta was cooked. Mix pasta and broccoli mix and little water.
- Garnish with olives, tomatoes and serve with arugula.
Tips:
The dish is free of lactose but contains milk protein.
Make gluten-free by using gluten-free pasta.
