Orecchiette With Broccoflower, Bacon And Chilli

Make the best use of fresh broccoflower with this spicy pasta dish from the Mediterranean.

The ingredient of Orecchiette With Broccoflower Bacon And Chilli

• 600g broccoflower cut into small florets
• 1 x 400g pkt fresh orecchiette pasta
• 2 tbsp olive oil
• 3 bacon rashers rind removed thinly sliced crossways
• 1 long fresh red chilli finely sliced crossways
• 1 large garlic clove finely sliced
• 40g 1 2 cup finely grated parmesan
• finely grated parmesan extra to serve

The Instruction of orecchiette with broccoflower bacon and chilli

• cook the broccoflower in a large saucepan of salted boiling water for 2 minutes or until tender use a slotted spoon to transfer the broccoflower to a colander to drain
• place the pan of water over high heat and bring to the boil cook the pasta following packet directions or until al dente drain
• meanwhile heat the oil in a large frying pan over medium high heat add the bacon and cook stirring often for 3 minutes or until light golden
• reduce heat to medium add the chilli and garlic to the pan and cook stirring often for 2 minutes or until soft add the broccoflower and season with salt and pepper cook stirring for 1 minute or until the broccoflower is heated through and the mixture is well combined
• add the pasta to the pan and gently toss until well combined remove from heat add the parmesan and gently toss to combine divide among serving bowls and sprinkle with extra parmesan to serve

Nutritions of Orecchiette With Broccoflower Bacon And Chilli

fatContent: 445 735 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 6 5 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 21 grams protein
sodiumContent: n a

Share this post