Elevate your pasta game with this creamy, nutritious twist!

1

Begin by bringing a large pot of salted water to a boil. Once boiling, add the 250 grams of pasta and cook according to package instructions, usually around 8-10 minutes, until al dente.

2

While the pasta is cooking, prepare the broccoli. Cut the 300 grams of broccoli into florets and add them to the pasta pot for the last 3-4 minutes of cooking. This will blanch the broccoli and keep it vibrant green.

3

In a pan, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.

4

Once the pasta and broccoli are cooked, reserve about 1 cup of pasta water, then drain them. Immediately add the drained pasta and broccoli to the pan with the garlic oil and toss to combine.

5

Reduce the heat to low and mix in 150 grams of yogurt, stirring well to create a creamy sauce. Add reserved pasta water gradually until you reach your desired sauce consistency.

6

Grate 50 grams of parmesan cheese into the pasta and season with salt and pepper to taste. Mix everything thoroughly and heat for another minute. Serve hot.

4

• Add sun-dried tomatoes for an extra burst of flavor.
• Incorporate grilled chicken or shrimp for added protein.
• Top with breadcrumbs for a crunchy texture contrast.

• Use Greek yogurt for a thicker, creamier consistency.
• Make sure the pasta is al dente to prevent it from becoming mushy after mixing.
• Reserve some extra pasta water to adjust the consistency of the sauce as needed.

• fat: 10 grams
• protein: 15 grams
• calories: 350
• carbohydrates: 55 grams

This dish provides a balance of carbohydrates, protein, and healthy fats, making it a nutritious option for a quick dinner.

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