Pulse pasta – gluten free, low calorie, excellent source of iron, folate and potassium, and low GI. And it tastes good too. What’s not to like? Here’s my recipe combining my favourite veggie with my new favourite pasta. This recipe serves 2 so adjust as necessary

Image of Pulse Pasta and Broccoli

Pulse Pasta and Broccoli

 Ingredients
  • 2 cups uncooked pulse pasta (or use normal gluten free pasta if you can’t find pulse pasta)
  • 1 head broccoli
  • 1 cup grated parmesan cheese
  • 1/2 cup slivered almonds or pine nuts
Method
  • Chop the broccoli roughly into florets
  • Add to boiling water with the pulse pasta
  • Boil for about 7 minutes
  • Drain well
  • Put back into the saucepan with 3/4 cup of cheese and the almonds
  • Reheat gently and toss to coat the pasta and broccoli with the melting cheese
  • Serve, sprinkled with the rest of the parmesan cheese

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