Broccoli and Cauliflower Linguine
by cmgreen
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INGREDIENTS
- 2 tablespoons Oil
- 2 cups Broccoli Florets
- 2 cups Cauliflower florets
- 3 cloves Garlic ; minced
- 28 ounce can italian seasoned diced tomatoes
- 1 teaspoon Salt
- 1/4 teaspoon Red pepper flakes
- 1/2 cup dry sherry ; or chcken broth
- 1/2 cup romano cheese ; grated
- 1/2 cup Fresh Cilantro ; finely chopped
INSTRUCTIONS
Heat oil in large skillet and add vegetables and garlic; sauté 3 minutes. Add tomatoes and juice, salt and red pepper flakes. Bring to a boil. Reduce heat to low; simmer uncovered for 20 minutes, stirring occasionally. Add sherry; simmer 3 minutes. In large bowl, place pasta, add vegetables, cheese and cilantro; toss to coat.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (127g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 225 | ||
| Calories from Fat: 158 (70%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.6g | 23 % | |
| Saturated Fat 4.2g | 21 % | |
| Monounsaturated Fat 4.8g | ||
| Polyunsanturated Fat 7.5g | ||
| Cholesterol 14.7mg | 5 % | |
| Sodium 198.4mg | 7 % | |
| Potassium 292.8mg | 8 % | |
| Total Carbohydrate 8g | 2 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 5.8g | ||
| Protein 6.8g | 10 % | |
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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. |
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Calories per serving: 225
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