Half Baked Harvest · by Tieghan Gerard★ 4.7 (10)
Buffalo Broccoli Pasta
NUTRITION · PER SERVING55M COOK
CAL 34%·PRO 47%
CARBS 71G42% OF CAL
5G FIBER0G ADDED0G INTRINSIC46G OTHER20G TOTAL SUGAR
FAT 35G47% OF CAL
12G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta with roasted broccoli in a creamy buffalo sauce blended with cheddar and blue cheese. Spicy, creamy, and richly flavored. A unique, satisfying vegetarian pasta main.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups broccoli (fresh or frozen)
- 1 tablespoon olive oil
- salt + pepper
- 1 pound italian gigli (or other short cut pasta)
- 1 cup stick butter (1/2)
- 4 ounces cream cheese
- 1/2 cup milk
- 1 cup Frank's hot sauce
- 2 teaspoons seasoned salt
- 1 1/2 cups sharp cheddar cheese
- 4 ounces crumbled blue cheese (plus more for topping)
At a glance
PER SERVING · TIME 55M
CAL 34%·PRO 47%
CARBS 71G42% OF CAL
5G FIBER0G ADDED0G INTRINSIC46G OTHER20G TOTAL SUGAR
FAT 35G47% OF CAL
12G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1212mg
- Total sugar
- 20g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 340mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.