An easy dish from Paul Pisani Training
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, and red pepper flakes (if used) and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan and parsley.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 | ||
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Calories: 650 | ||
Calories from Fat: 298 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.1g | 44 % | |
Saturated Fat 17.7g | 88 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 153.8mg | 47 % | |
Sodium 418.8mg | 14 % | |
Potassium 571.3mg | 15 % | |
Total Carbohydrate 69.6g | 20 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 66.7g | ||
Protein 20.7g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 650
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