Broccolini And Chilli Spaghetti With Pangrattato Recipe

This broccolini and chilli spaghetti with pangrattato is a delicious and flavorful pasta dish. The broccolini adds a fresh and vibrant element, while the chilli adds a subtle heat. The pangrattato, a crispy breadcrumb topping, adds a crunchy texture and a hint of garlic. This dish is quick and easy to make, perfect for a weeknight dinner or a casual gathering with friends.

4.3
17 Rating -
Rate
Vegdiet
40minstotal
25minsPrep
15minsCook
40m.total
25m.Prep
15m.Cook
Broccolini And Chilli Spaghetti With Pangrattato
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Ingredients for Broccolini And Chilli Spaghetti With Pangrattato Recipe

  • 50 gram Spaghetti
  • 1/4 bunch Broccolini, Trimmed
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Chilli Flakes
  • 3/4 tablespoon Olive Oil, Divided
  • 0.13 cup Breadcrumbs
  • As required Salt And Pepper To Taste
  • as required Freshly Grated Parmesan Cheese For Garnish

Directions: Broccolini And Chilli Spaghetti With Pangrattato Recipe

Cooking Directions

  • STEP 1.Cook the spaghetti according to package instructions until al dente.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add garlic and chilli flakes, and cook until fragrant.
  • STEP 3.Add broccolini to the skillet and cook until tender-crisp, about 4-5 minutes.
  • STEP 4.Meanwhile, in a separate skillet, heat olive oil over medium heat. Add breadcrumbs and cook until golden brown and crispy.
  • STEP 5.Once the spaghetti is cooked, drain and add it to the skillet with the broccolini. Toss to combine.
  • STEP 6.Serve the spaghetti and broccolini in bowls, topped with the crispy pangrattato.
  • STEP 7.Garnish with freshly grated Parmesan cheese, if desired.
  • STEP 8.Enjoy!

Cooking Tips

  • For a spicier kick, add more chilli flakes.
  • To make the pangrattato extra flavorful, add some lemon zest or dried herbs.
  • If you don't have broccolini, you can substitute with regular broccoli or even asparagus.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet with a splash of water or olive oil to prevent the pasta from drying out.
  • Serve the leftovers as a cold pasta salad by adding some cherry tomatoes and fresh herbs.
Nutrition
value
241
calories per serving
10 g Fat17 g Protein21 g Carbs2 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    17g
  • Carbs
    21g
  • Fiber
    2g

MacroNutrients

  • Carbs
    21g
  • Protein
    17g
  • Fiber
    2g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    427mg
  • Iron
    4mg
  • Vitamin A
    1034mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    88mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    64mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    44mg
  • Manganese
    2mg
  • Phosphorus
    297mg
  • Selenium
    20mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp