Broccoli-Pasta Toss
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
broccoli florets
|
|
| 4 | ounces |
pasta, fettuccine
broken up |
|
| 1 | tablespoon |
vegetable oil
cooking |
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 1 | teaspoon |
sesame seeds
toasted |
|
| ⅛ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
broccoli florets
|
|
| 115.6 | ml/g |
pasta, fettuccine
broken up |
|
| 15 | ml |
vegetable oil
cooking |
|
| 45 | ml |
Parmesan cheese
grated |
|
| 5 | ml |
sesame seeds
toasted |
|
| 0.6 | ml |
garlic powder
|
|
Directions
In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 to 8 minutes or just until tender, stirring once or twice.
Drain.
Add oil to pasta mixture and toss.
Add cheese, sesame seeds, garlic, and pepper to taste.
Toss gently to coat. Serve immediately.
