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Ingredientes
- 1 jar roasted peppers - (7.5 ounce) liquid removed, and
- Â Â cut into strips
- 2/3 c. pine nuts
- 1/2 c. extra virgin olive oil
- 1/2 c. minced fresh parsley
- 1 bn fresh broccoli
- 1 pkt small shell pasta - (12 ounce)
- 1 c. freshly-grated Parmesan cheese (optional)
- 1/8 tsp freshly-grnd black pepper
- 1/8 tsp grnd red pepper
Direcciones
- Combine first 4 ingredients in a skillet; cook over medium heat till nuts are golden, stirring often.
- Trim off large leaves of broccoli and remove tough ends of lower stalks. Wash broccoli thoroughly, and cut into flowerets. Set aside.
- Cook pasta according to package directions, adding broccoli the last 2 min; drain. Add in roasted pepper mix, cheese, and remaining ingredients. Toss and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 263 | |
| Calories from Fat 228 | 87% |
| Total Fat 26.19g | 33% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 320mg | 9% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.9g | 1% |
| Protein 3.61g | 6% |
