An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Cream of Broccoli Pasta
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 29%
CARBS 47G52% OF CAL
5G FIBER0G ADDED3G INTRINSIC39G OTHER3G TOTAL SUGAR
FAT 13G34% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta coated in a simple broccoli cream sauce made with blended broccoli and garlic. Veggie-packed, comforting, and ready in 30 minutes.
mainitalianpasta🍲 stockpot⚙️ food processor🍳 skillet🌀 blendervegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 14 ounces broccoli florets
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- ¼ teaspoon salt
- 1-2 dashes black pepper
- 3½ cups cooked short pasta (penne, rigatoni)
- ¼ cup freshly grated parmesan cheese grated (divided)
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 29%
CARBS 47G52% OF CAL
5G FIBER0G ADDED3G INTRINSIC39G OTHER3G TOTAL SUGAR
FAT 13G34% OF CAL
3G SAT10G 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
- 20m
- Cook
- 10m
- Sodium
- 408mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 162mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.