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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1366g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper |
||
| Calories 848 | ||
| Calories from Fat 243 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.0g | 41% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 14.5g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 1131mg | 47% | |
| Potassium 3865mg | 110% | |
| Total Carbohydrate 135.4g | 45% | |
| Dietary Fiber 44.3g | 177% | |
| Sugars 18.9g | ||
| Protein 38.1g | 76% | |
Broccoli and Pasta
By: ratherbeswimmin'
Jun 20, 2002
Fresh broccoli is one of my favorite vegetables. This is a great way to dress it up. Tastes incredible.
SERVES 4 -6
Ingredients
- 2 1/2 lbs fresh broccoli
- 2 garlic cloves, minced
- 1/3 cup olive oil
- 1 tablespoon butter or margarine
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch cayenne pepper
- 8 ounces linguine or thin spaghetti, cooked and drained
- grated romano cheese or parmesan cheese
Directions
1
Cut florets and parts of broccoli stems into bite-size pieces.2
In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper, and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently.3
Place hot pasta in a serving dish; top with broccoli mixture.4
Sprinkle with cheese.
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- Course > Main Dish
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
Featured Reviews for This Recipe
From: laugh2survive
On Nov 19, 2009
Loved it! So did DH, so that really makes it a keeper! The kids did not as much, but that had more to do with them not liking the texture of the broccoli - they're both under three, so I plan to make it next week again and will chop the broccoli smaller for them. Only thing I did differently was I left out the butter. Thanks so much for a delicious recipe!
From: redneck naturalist
On Sep 23, 2009
Wow, this is great, and quick! Broccoli was done before the pasta. Very tasty, this is a keeper. I used whole wheat rotini and it went nicely with the broccoli. Did need to add a little extra olive oil while cooking.
From: Sunflower
On Jul 25, 2002
Thanks Nurse Di. We had this for supper tonight. Very delicious. Nicely seasoned--garlic and cayenne are my personal favs. I used Romano cheese to sprinkle on top. Perfect meatless entree. Many thanks.
From: Denise in NH
On Jul 9, 2002
I also added extra Olive oil because I sauteed mushroom slices along with the broccoli and I increased the amount of garlic. A very quick, easy and tastey pasta dinner! Thanks for posting NurseDi.
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