Today a winning combination pasta with broccoli,
I love this vegetable, I discovered that it is full of vitamin C,
vitamin A, calcium, folic acid and iron.

I thought adding some dried tomatoes and
crispy crumbs.
Hey  are you on  diet?
Then to add 10g of crunchy crumbs,
used gluten-free pasta calculating about 60g per person …
dish to prepare now …
follow me in the kitchen!

Recommended wine:
Chardonney Trentino Doc,
A wine with a full flavor and balanced,
pleasant and persistent.

And now …LIGHT THE FIRES!

INGREDIENTS:

- 240g of fusilli

-300 Grams of broccoli

- 5 -6 dried tomatoes cut into strips

- Extra virgin olive oil to taste

-2 Garlic cloves

- Pangattato gluten taste

-Peperoncino Qb

PUT ON THE APRON, WASH YOUR HANDS, BEGIN!

Clean and wash the broccoli,
boil for a few minutes in boiling water,
put them in a pan with a little oil, a clove of garlic and chilli.
Shake it with the blender adding a few threads of dried tomatoes.
In a frying pan,
put a little olive oil and a clove of garlic,
when it is slightly browned remove it and pour
breadcrumbs.

Take care to turn it frequently with a wooden spoon.
Season the pasta with cream of broccoli,
garnish with a few threads of sun dried tomatoes
and pour the crumbs crisp.

Et voila … a dish to be enjoyed despite the diet!