Spaghetti with broccoli and black olives

Ingredients for 2 servings:

• 175g spaghetti
• 150 g broccoli
• 25 g pine nuts
• 2 cloves garlic, peeled and finely sliced
• n. B. Olives, black
• 1 tsp sautéed oregano
• e.g. olive oil
• Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

delicious, quick cuisine

Clean the broccoli and divide it into florets. Remove any thick stems. Toast the pine nuts in a pan without oil. As soon as they begin to brown, transfer them to a bowl. Bring a kettle of water to a boil. Pour the water into a saucepan. Add the spaghetti to the boiling water and cook al dente according to the package instructions. About three minutes before the pasta is ready, add the broccoli and stir to combine. Meanwhile, heat the olive oil in the same pan. Add the chopped garlic to the hot oil and sauté until translucent. Add the oregano, olives, and salt. Add about 100 ml of pasta water and the pine nuts. Drain the pasta and broccoli and add to the pan. Mix the ingredients well and serve in deep plates sprinkled with pine nuts and olives. If desired, garnish with a little balsamic vinegar and sprinkle with Parmesan cheese.