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This recipe is...
rich in grains
rich in veggies
lower in fat
lower in sodium
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 teaspoon red pepper flakes
2 pounds broccoli florets, cut into bite-size pieces
1 pound conchiglie pasta, dried (shell pasta)
1/4 cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
1. Place the garlic, olive oil and pepper flakes in a large bowl.
2. Bring about 6 quarts of water to a boil. Add 1 teaspoon of salt and the broccoli to the boiling water and cook, uncovered, until tender, about 4 to 5 minutes. Scoop out the broccoli, shake off the water and add it to the bowl with the garlic mixture. Toss all of the ingredients together and cover to keep warm.
3. Bring the water back to a boil and cook the pasta until al dente, about 10 to 12 minutes. Drain and add the pasta to the broccoli mixture. Toss well and season with salt and pepper. Sprinkle with the Parmesan cheese and serve immediately.
Serving Size: about 2 cups
Number of Servings: 4
|Fat||19 g||Fiber||10 g|
|Protein||34 g||Saturated Fat||4 g|
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