Easy, Healthy, Quick Meals Part VI

There is a lot to be said for a recipe that cooks up quick and requires minimal prep time. Even more so if it is also healthy, cheap, and uses nonperishable ingredients. So even though this is not my favorite Giada recipe, it is definitely worth keeping the ingredients around in case I ever need to cook up  a good amount of food in a short amount of time. I promise you, it will grow on you as you eat, especially if you are generous with red pepper flakes and the parmesan ;)

Ingredients:
1 pound farfalle pasta - I had gemelli so that's what I used
2 heads broccoli, trimmed to florets (about 4 cups) - I used frozen
1/4 cup extra-virgin olive oil
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan - I used Romano cheese

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. Cook the broccoli according to the package directions. Drain pasta and broccoli together in a collander, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

Allergens: Fish, milk, wheat, gluten
Nutrition (1/6 recipe): 476 calories, 16 g fat, 3 g sat fat, 68 mg cholesterol, 327 mg sodium, 444 mg potassium, 64 g carbohydrates, 5 g fiber, 1.5 g sugar, 22 g protein, 43% vitamin A, 113% vitamin C, 26% calcium, 14% iron, 42% vitamin B-12, 17% vitamin D, 15% vitamin E, 41% folate, 13% magnesium, 14% niacin, 31% phosphorous, 20% riboflavin, 17% thiamin, 10% zinc

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