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Ingredientes
- 3 ounce. pasta (vermicelli, fuselli)
- 1 c. ricotta or possibly cottage cheese
- 1/2 c. half and half
- 2 ounce. walnuts
- 1/4 c. fresh parsley
- 1 garlic clove
- 2 c. thawed, frzn broccoli florets
- 8 sun-dry tomato halves, cut in strips (opt.)
Direcciones
- Cook pasta till al dente; drain. To prepare sauce, in food processor, combine cheese, lowfat milk, walnuts, parsley, garlic and salt; process till smooth. In large saucepan or possibly skillet heat sauce, broccoli and tomatoes over low heat, 5 to 8 min or possibly till heated through. Add in pasta to skillet and toss to coat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 127 | 47% |
| Total Fat 14.53g | 18% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 100mg | 4% |
| Potassium 313mg | 9% |
| Total Carbs 23.13g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.66g | 1% |
| Protein 12.6g | 20% |
