1 1/2 cups
Fresh red chillies
Black pepper powder
Yogurt low fat
Diagonally slice red chillies. Heat sufficient water in a deep non stick pan. Place a sieve in the water, add penne and salt. Place another smaller sieve over the first sieve and put broccoli florets in it. This way both penne and broccoli will get cooked simultaneously.
Heat a non stick wok and pour in vegetable stock. Crush garlic and add. Add red chillies, salt and pepper powder and simmer. When the penne is cooked al dente, drain and add to the wok and mix. Add yogurt, broccoli and pine nuts and mix well.