Try this Penne with Vegetables And Olives recipe, or contribute your own.
Suggest a better descriptionCook broccoli in large saucepan of boiling water until crisp-tender, about 4 minutes. Drain well. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic, oregano, lemon juice and red pepper flakes. Cook until garlic is just golden, stirring constantly, about 30 seconds. Reduce heat to medium and add mushrooms and zucchini. Cook until just tender, stirring occasionally, about 5 minutes. Add wine and simmer 2 minutes. Add broccoli, olives and tomatoes; cook until broccoli is tender, about 4 minutes. Place pasta in large bowl and toss with remaining 2 tablespoons olive oil. Add vegetable mixture and combine well. Serve, passing Romano separately. Serves 4. Bon Appetit November 1990
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Serving Size: 1 Serving (661g) | ||
Recipe Makes: 1 servings | ||
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Calories: 741 | ||
Calories from Fat: 553 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.4g | 82 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 31.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 117.9mg | 36 % | |
Sodium 3105.5mg | 107 % | |
Potassium 204.7mg | 5 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 7.9g | ||
Protein 37.7g | 54 % | |
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: 741
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