1. Put a large pot of salted water over high heat and bring to a boil. Meanwhile, trim the broccoli into small florets, 1 to 1 1/2-inches across the top. Trim and peel the stalks; cut any thick stalks in half lengthwise. Cut the stalks into 1/4-inch thick slices. Rinse the broccoli and set aside. 2. Cook the fettuccine in the rapidly boiling water until 2 minutes short of al dente. (Check the package directions for timing.) Add the broccoli and press it down with the back of a large spoon to submerge it under the boiling water. Continue cooking at a rapid boil until the pasta is al dente. Pour the pasta and broccoli into a large colander, and bounce the colander up and down a few times to release excess water. 3. Transfer the noodles and broccoli to a bowl and rapidly toss with enough pesto to coat the ingredients thoroughly - about 1/3 cup usually does the trick. Add the soy sauce and black pepper. Serve hot or at room temperature, garnished with a sprinkling of Parmesan, if you wish. Serves 4. Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 7, 1999, converted by MM_Buster v2.0l.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (944g)|
|Recipe Makes: 1|
|Calories from Fat: 83 (6%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 210.8mg||7 %|
|Potassium 2910.4mg||77 %|
|Total Carbohydrate 306.7g||90 %|
|Dietary Fiber 52.8g||211 %|
|Sugars, other 254g|
|Protein 42.2g||60 %|
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: 1406
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!