Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Ziti with Broccoli

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

servings

Prep

10 min

Cook

35 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¼ cup olive oil
Camera
1 ¼ pound broccoli florets
fresh (to 1 1/2)
Camera
2 tablespoon butter
Camera
8 parsley sprigs
leaves only
* Camera
¼ cup Parmesan cheese
grate fresh
Camera
2 large garlic cloves
mashed
* Camera
½ teaspoon black pepper
fresh
Camera
¾ pound pasta, ziti
Camera

Ingredients

Amount Measure Ingredient Features
59 ml olive oil
Camera
567 g broccoli florets
fresh (to 1 1/2)
Camera
3E+1 ml butter
Camera
8 parsley sprigs
leaves only
* Camera
59 ml Parmesan cheese
grate fresh
Camera
2 large garlic cloves
mashed
* Camera
2.5 ml black pepper
fresh
Camera
340.2 g pasta, ziti
Camera

Directions

Cut stems off broccoli and wash thoroughly.

Chop parsley and garlic together.

Steam broccoli in a little water in a covered saucepan for about 25 minutes.

In another pot cook the ziti in boiling salted water for about 20 minutes.

Combine olive oil, butter, parsley, and garlic. Stir to get flavor of garlic.

Warm this sauce for 2 minutes, but do not cook or burn.

Drain broccoli and ziti as soon as cooked.

Place both in the hot pot the ziti was cooked in and pour the sauce mixture over both.

Sprinkle on the cheese and black pepper, stir, and serve immediately.

Have a loaf of good Italian Bread and a bottle of Barolo.

Instead of dessert, try a mixed rugola and dandelion salad with Italian Salad Dressing and a soft Brie and Bel Paese cheese.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 55137% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 180mg 7%
Total Carbohydrate 24g 24%
Dietary Fiber 3g 11%
Sugars g
Protein 36g
Vitamin A 89% Vitamin C 220%
Calcium 16% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe