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Broccoli Penne Pasta

  • 05/06/2008
  • 4
  • 35 min

Broccoli is a great colour ….tastes even better….and it is especially healthy. Broccoli encourages the creation of enzymes which maintain a healthy heart.


  • 2 broccoli flower heads (medium size)
  • 1 garlic clove, finely chopped
  • 2-3 dried chili’s, crushed
  • 1 teaspoon Vegeta Gourmet Stock Powder
  • 3 tablespoons olive oil
  • 300 g penne pasta
  • parmesan cheese, grated


  1. 1.
    Separate the broccoli florets and chop the stalk finely.
  2. 2.
    In a pan combine cold olive oil with garlic, Vegeta Gourmet Stock Powder , chili and broccoli. Cover and cook on mild heat for 15-20 minutes. If needed add some water through the cooking process.
  3. 3.
    In salted water cook the pasta “al dente” style. Drain, put it in the pan with the sauce and combine lightly. Let it simmer for few minutes.
  4. 4.
    Sprinkle with parmesan cheese and serve.


While adding the pasta to the sauce, add also some water in which the pasta was cooked, to create juicier sauce. Mash a few pieces of the broccoli with a fork, before adding pasta to the sauce.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 182 / 761 - -
Fat g 11,80 - -
Carbohydrates g 16,70 - -
Dietary fibre g 2,70 - -
Protein g 6,90 - -

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)