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Fusilli with almonds and broccoli

ingredients

servings

2

Wholewheat fusilli pasta

120 oz

Broccoli

200 oz

Almonds

10 unit

Parsley

a bit

Basil

3 leafs

Extra virgin olive oil

1 spoon

Oregano

1 pinch

Natural sea salt

a bit

Pepper

1 pinch

first courses from Italy

Fusilli with almonds and broccoli

Fusilli with almonds and broccoli

vegan with gluten with nuts source of C vitamins

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fusilli with almonds and broccoli

Here is an autumn dish useful for those who want to lose weight but also to counteract retention. Rich in fiber, potassium and draining substances. Almonds, sources of Omega 3 and magnesium, are anti-hunger.

Fusilli with almonds and broccoli step 1

step 1

Boil the whole fusilli with broccoli reduced to florets in plenty of lightly salted water. Meanwhile, place the almonds, parsley, a few basil leaves, oil, 1 pinch of oregano in the blender and mix everything.

Fusilli with almonds and broccoli step 2

step 2

Then put the mixture into a saucepan to heat for a few minutes. Drain the pasta and broccoli al dente, pour the sauce over the pasta making it sauté for a few minutes, season with pepper and serve.

Fusilli with almonds and broccoli step 3

step 3

Complete with 100 g of lean ricotta and a salad of fennel and orange segments.

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