Broccoli-pasta Toss
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 4 | Servings | ||
INGREDIENTS
| 2 | c | Broccoli flowerets |
| 4 | oz | Fettuccine, broken up |
| 1 | T | Oil, cooking |
| 3 | T | Parmesan cheese, grated |
| 1 | t | Sesame seed, toasted |
| 1/8 | t | Garlic powder |
INSTRUCTIONS
PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. BETTER HOMES AND GARDENS Posted to recipelu-digest Volume 01 Number 556 by P&S Gruenwald <sitm@ne.infi.net> on Jan 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 46
Total Fat: 5.3g
Cholesterol: 3.3mg
Sodium: 59.5mg
Potassium: 55.3mg
Carbohydrates: 21.6g
Fiber: <1g
Sugar: <1g
Protein: 5.2g