What really works with the famous pasta e broccoli is that if you cook it long enough, the parboiled broccoli breaks up into the pasta and almost melts into a pasta-clinging sauce when combined with the cooking water. Increasing the ratio of broccoli-to-pasta not only makes the dish a bit healthier, but better too. While this version is a simple one with garlic, pepper flakes, and Parmesan, another route might melt some anchovies into the oil and skip the Parmesan. Either way, this is, at the very least, a delicious way to eat your broccoli.
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|Serving Size: 1 recipe (1141g)|
|Recipe Makes: 1|
|Calories from Fat: 366 (20%)|
|Amt Per Serving||% DV|
|Total Fat 40.7g||54 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 375.1mg||115 %|
|Sodium 1159.8mg||40 %|
|Potassium 2874.1mg||76 %|
|Total Carbohydrate 296.1g||87 %|
|Dietary Fiber 16.4g||65 %|
|Sugars, other 279.8g|
|Protein 88.7g||127 %|
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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: 1873
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