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Prep Time Menu_clock 25 minutes
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Menu for Day 2
(click on any link to see the recipe - remember, recipe yields are adjustable)
Italian Bread
Farfalle Pasta with Broccoli and Ricotta

Nutritional Information (per serving of the meal):
Calories: 543
Carbohydrates: 90g
Fat: 11g
Saturated Fat: 4g
Protein: 21g
Sodium: 371mg
% Calories from Fat: 18%
% Calories from Saturated Fat: 7%

PREP NOTES: These tips help you get dinner on the table in 30 minutes.
  • Bring a large pot of water to a boil on top of the stove. Add the farfalle when boiling.
  • While the pasta is cooking, saute the broccoli.
  • Once the broccoli is finished, toss the pasta with the broccoli and ricotta cheese.
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Below is a list of items you will need from the store. Uncheck any items you may already have and press the printer friendly button at the bottom of this page.
produce
2 1/2 cups broccoli florets : (Farfalle Pasta with Broccoli and Ricotta)
1 1/3 cloves garlic, crushed : (Farfalle Pasta with Broccoli and Ricotta)
eggs, dairy & soy
2/3 cup part skim ricotta cheese : (Farfalle Pasta with Broccoli and Ricotta)
grains & pasta
2/3 pound farfalle pasta : (Farfalle Pasta with Broccoli and Ricotta)
bread & bakery
1 loaf Italian bread : (Italian Bread)
spices & seasonings
freshly ground black pepper : (Farfalle Pasta with Broccoli and Ricotta)
1 pinch nutmeg : (Farfalle Pasta with Broccoli and Ricotta)
staples
4 teaspoons extra virgin olive oil : (Farfalle Pasta with Broccoli and Ricotta)
salt, to taste : (Farfalle Pasta with Broccoli and Ricotta)
Select your ingredients and click the "printer friendly" button to receive your shopping list.
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