Penne pasta with broccoli and Brazil nuts

The recipe of longevity is served! Broccoli, tomatoes, Brazil nuts, garlic and chili pepper make this dish not just really tasty but also a precious source of antioxidant, anti-inflammatory and anti-cancer substances. According to scientific studies, indeed, the action of sulforaphane, a powerful anti cancer compound contained in broccoli, is maximized by the selenium in Brazil nuts and by the lycopene of cooked tomatoes! And don’t forget a good intake of vitamin C of chili pepper, an amazing support for the immune system! Health in a dish together with a crunchy and spicy taste.

Ingredients

320 g whole grain penne pasta (or other types of short pasta)
2 cloves of garlic
1 broccoli
200 g cherry tomatoes
A handful of Brazil nuts
Extra virgin olive oil
Chili pepper
Sea salt
Cut the broccoli into florets, rinse the tomatoes and cut them into half. Cut into thin slices the garlic and sauté it, very slowly, in a frying pan with a tablespoon of extra virgin olive oil and two tablespoons of water. Add the tomatoes and keep on cooking on a low heat for some minutes. Cook the pasta in abundant salty water, when there are five minutes left at the end of cooking add the broccoli. Drain the pasta al dente and add pasta with broccoli in the pan with the sauce. Cook for a minute. Chop up a pinch of chili pepper and crush coarsely the Brazil nuts. Add the nuts and the chili pepper to the pasta, stir with a spoon in order to mix all the ingredients and serve!
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