A recipe for penne pasta with spinach, broccoli, and chickpeas. Broccoli is a weapon against cancer! Sulforaphane found in them exhibits strong antioxidant activity, neutralizing free radicals, and thus reducing the risk of cancer development.
Ingredients
- Whole grain penne pasta: 70 g
- Broccoli: 80 g (1 cup)
- Fresh spinach: 28 g (1 cup)
- Garlic: 1 clove (about 7 g)
- Canned chickpeas, drained: 91 g (about 1/2 cup)
- Coconut milk: 119 ml (about 1/2 cup)
- Refined rapeseed oil: 4 ml (2 teaspoons)
- Ground nutmeg: a pinch
- Fine-grained iodized sea salt: a pinch
- Ground black pepper: a pinch
Preparation
- Cook the pasta al dente in salted water.
- Wash the broccoli and cut it into florets.
- Drain the chickpeas and rinse them under cold water.
- Peel and chop the garlic.
- In a heated pan with oil, sauté the garlic. Then add spinach, broccoli, and sauté for about 5 minutes.
- Pour in the coconut milk, add spices, cover, and cook over low heat for about 10 minutes.
- When the vegetables are tender, add the pasta, chickpeas, and sauté for a while longer.
- Transfer the finished dish to a plate.
