PASTA CON BROCCOLI (sparacelli) ARRIMINATA alla palermitana con muddica atturrata- piatti SICILIANI

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente, then drain.

Heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic and diced onion to the skillet; sauté until translucent, about 3-4 minutes.

Stir in diced eggplant and bell pepper; cook until softened, about 5-7 minutes.

Add diced tomatoes and zucchini; simmer for 10 minutes until sauce thickens.

Season with salt, black pepper, and red pepper flakes to taste.

Mix the cooked pasta into the skillet with the vegetable sauce; toss to combine.

In a separate pan, toast breadcrumbs in a little olive oil until golden brown, about 3-4 minutes.

Remove from heat and stir in chopped basil and parsley into the breadcrumbs.

Serve pasta topped with the toasted breadcrumbs and grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens