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Suggest a better descriptionPlace the salt in a large pot of water and bring to a boil. Add the fettuccine and cook according to the package directions for al dente. During the last 3 minutes of cooking, add the broccoli. Drain in a colander, reserving 1 cup of the water; set aside. Place the butter in the pot, reduce heat to medium-low, and stir until melted. Add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss. Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper. Toss again, adding more pasta water if the fettuccine is too sticky. Serve in bowls and sprinkle with the remaining Parmesan.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 267 | ||
Calories from Fat: 163 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 48.1mg | 15 % | |
Sodium 461.9mg | 16 % | |
Potassium 749.5mg | 20 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 10.3g | ||
Protein 14.2g | 20 % | |
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: 267
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