Cook pasta & set aside.
In medium saucepan, heat olive oil & saute garlic briefly. add cream, juice & zest of 1 or 2 lemons, chicken broth, salt, & pepper. Bring to a boil, then lower heat & simmer for 15 minutes (will reduce & start to thicken). Add sauce to cooked pasta, and add spinach leaves, tomatoes, & broccoli. Toss with the cheese & place in trifle dish (line the inside of the dish with lemon slices). Serve with extra cheese.
Note: Pasta will absorb the sauce, so don't make it too far in advance of serving. Best to have everything ready to assemble closer to serving time (sauce at room temperature & all else chilled).
*Original recipe called for arugula instead of spinach, and peas instead of broccoli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 44 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 12.5mg||4 %|
|Sodium 981mg||34 %|
|Potassium 317.4mg||8 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 24.7g|
|Protein 6.5g||9 %|
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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: 169
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