dish
Farfalle Pasta with Broccoli and Ricotta

6
Serves
382
Calories
15
Nutrients
11
Vitamins

Ingredients

1 pound farfalle pasta
2 tablespoons extra virgin olive oil
2 cloves garlic , crushed
4 cups broccoli florets
1/8 teaspoon nutmeg
1 cup part skim ricotta cheese

Cooking Instructions

1. Bring a large pot of salted water to a boil. Drop the pasta in it and cook for 12 to 14 minutes, until al dente.

2. Meanwhile heat the olive oil in a large skillet over medium heat. Add the garlic and stir for 30 seconds. Add the broccoli florets, salt, pepper and nutmeg and cook for 3 to 4 minutes, just until the broccoli begins to get tender. Remove from heat and place the broccoli mixture in a large bowl with the ricotta cheese.

3. Drain the pasta and immediately toss it with the broccoli and ricotta.

Serving Size: about 2 cups

Nutrition Information

Number of Servings: 6
Calories
382
Protein
16 g
Total Carbohydrate
60 g
Dietary Fiber
5 g
Soluble Fiber
2 g
Insoluble Fiber
3 g
Sugar
4 g
Total Fat
9 g
Saturated Fat
3 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
13 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
16 %
Percent Calories from Carbohydrate
62 %
Percent Calories from Fat
22 %
Vitamin A
1082 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
55 mg
Vitamin D
0 IU
Folate
47 mcg
Vitamin E
2 IU
Vitamin K
120 mcg
Pantothenic Acid
0 mg
Calcium
143 mg
Iron
0 mg
Phosphorus
116 mg
Potassium
250 mg
Sodium
224 mg
Zinc
1 mg