Tagliarini with Smooshed Broccoli, Toasted Pine Nuts and Pecorino

4
Serves
492
Calories
18
Nutrients
19
Vitamins

Ingredients

2 cups broccoflower
2 cups broccoli florets
1 cup vegetable stock
3 tablespoons olive oil
1 pound fresh tagliarini or fresh fettuccine pasta
1/2 cup toasted pine nuts
1/2 cup grated Pecorino Romano cheese

Cooking Instructions

1. Cook the broccoflower florets in a large pot of salted water until they are very soft. Drain and reserve some of the cooking liquid. Pulse in a processor until almost pureed, adding cooking liquid if needed. Set aside.

2. Cook the broccoli florets in salted water until very soft. Remove with a slotted spoon and transfer to a blender or processor and process until pureed. Add enough cooking liquid, as needed, for smoothness and liquidity.

3. Combine the two purees. Warm them over low heat in large saute pan with stock and olive oil. Season with salt and pepper.

4. Cook the pasta until tender. Toss with broccoli sauce. Top each portion with toasted pine nuts, a grinding of black pepper and grated pecorino cheese.

Serving Size: about 2 cups

Nutrition Information

Number of Servings: 4

Calories
492
Protein
23 g
Total Carbohydrate
72 g
Dietary Fiber
7 g
Soluble Fiber
0 g
Insoluble Fiber
3 g
Sugar
5 g
Total Fat
15 g
Saturated Fat
4 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
4 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
10 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
4 g
Percent Calories from Protein
18 %
Percent Calories from Carbohydrate
55 %
Percent Calories from Fat
26 %

Vitamin A
887 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
8 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
7 mcg
Vitamin C
78 mg
Vitamin D
0 IU
Folate
70 mcg
Vitamin E
2 IU
Vitamin K
90 mcg
Pantothenic Acid
1 mg
Calcium
216 mg
Iron
5 mg
Phosphorus
346 mg
Potassium
630 mg
Sodium
674 mg
Zinc
2 mg