Nutrients Per Serving:
Saturated Fat 6g
(8% calories from fat)
This recipe is from THE HEALTHY KITCHEN – Recipes for a Better Body, Life, and Spirit by Andrew Weil, M.D and Rosie Daley (Knopf)
The quintessential flavors of Italy – olive oil, garlic, Parmesan, and red wine vinegar – combine to dramatic effect in this simple dish. Experiment with different types of pasta to find the variety your family most enjoys. The secret – avoid overcooking the pasta or the broccoli.
Food as Medicine
Broccoli is a rich source of kaempferol, a flavonoid that may help to reduce the effects of allergy-promoting substances in the body. The immune-modulating effects of kaempferol may help to explain why broccoli has unique anti-inflammatory benefits. Broccoli is also an excellent source of vitamins A, C and K.
1 lb broccoli or broccolini
1/4 cup extra-virgin olive oil
6 or more large cloves garlic, finely minced or mashed
1 tsp hot red pepper flakes or more to taste
1 lb pasta (penne, rotini, etc.)
2 tablespoons capers and 1 tablespoon of their brine
1 cup freshly grated Parmesan cheese
dashes of red wine vinegar to taste
- Trim ends off broccoli stalks, peel them below outer fibrous layer and cut them in chunks. Cut broccoli heads (or broccolini) into bite-size pieces.
- Heat oil in a small skillet, add red pepper flakes and garlic, stir-fry for one minute, remove from heat.
- Add pasta to a large pot of boiling water. When pasta is approximately two minutes from being done al dente, add broccoli or broccolini, and cook just until the vegetable is crisp-tender.
- Drain pasta/broccoli mixture well, toss with capers, brine, salt to taste, and 3/4 cup cheese.
- Add vinegar if desired.
- Serve with additional cheese and red pepper flakes.
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