Pasta with Broccoli
by MoragH1
June-Novemember is the British broccoli season.
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INGREDIENTS
- 450 grams Broccoli florets
- 350 grams Pasta, penne or spirals
- 1.5 tablespoons Olive oil (or from sun dried tomato jar)
- 1 clove Garlic ; crushed
- 25 grams Sun-dried tomatoes in oil ; chopped
- 75 grams Pitted black olives
- For the Topping:
- 50 grams Parmesan cheese ; grated
- 50 grams Toasted pine nuts
- Few sprigs Fresh basil
INSTRUCTIONS
1. Bring a large pan of lightly salted water to the boil & cook the pasta for about 10 minutes or as directed on the pack.
2. Meanwhile, lightly steam or microwave the broccoli until softened, but still crisp. Drain well.
3. In a wok or large frying pan heat oil & cook garlic for 30 seconds.
4. Add sun-dried tomatoes & olives, cook for a further 30 seconds.
5. Add well drained pasta & broccoli. Season, toss well & heat through for 2-3 minutes.
6. Pile onto warmed serving dish & scatter with Parmesan cheese, toasted pine nuts & torn basil leaves.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (145g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 116 | ||
| Calories from Fat: 54 (47%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6g | 8 % | |
| Saturated Fat 2.5g | 12 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 11mg | 3 % | |
| Sodium 392mg | 14 % | |
| Potassium 377.6mg | 10 % | |
| Total Carbohydrate 9.6g | 3 % | |
| Dietary Fiber 3.6g | 14 % | |
| Sugars, other 6g | ||
| Protein 8.2g | 12 % | |
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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: 116
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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