A quick, tasty pasta dish that is low fat and a good source of vitamin C and folic acid too ...
Source: posted by abruzzo
1. Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions.
2. Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan. Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through. Drain the pasta then toss everything together. Serve scattered with parmesan.
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Serving Size: 1 Serving (1278g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1477 | ||
Calories from Fat: 498 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.4g | 74 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 17.8g | ||
Cholesterol 637.5mg | 196 % | |
Sodium 1155.6mg | 40 % | |
Potassium 4558.8mg | 120 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 6.8g | ||
Protein 220.6g | 315 % | |
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: 1477
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