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Ingredientes
- 4 x Garlic cloves
- 1/4 c. Extra-virgin extra virgin olive oil
- 1 c. Cooked cannellini beans
- 2 lb Baby octopus cleaned, and boiled 45 min with a cork
- 1 c. Broccoli florets Salt to taste Freshly-grnd black pepper to taste
- 1 lb Buccatini pasta
- 1/4 c. Finely-minced Italian parsley
Direcciones
- Bring 6 qts water to boil and add in 2 Tbsp. salt.
- In a 12-inch to 14-inch saute/fry garlic in extra virgin olive oil till light brown. Add in cannellini beans, octopus and raw broccoli and saute/fry till broccoli is softened (about 3 to 4 min). Season with salt and pepper and set aside.
- Cook buccatini according to package instructions, till al dente. Drain in colander over sink and toss into pan with octopus. Add in parsley and toss to mix well. Pour into hot serving dish and serve.
- This recipe yields 4 main course pasta servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 140 | 45% |
| Total Fat 15.79g | 20% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 197mg | 8% |
| Potassium 226mg | 6% |
| Total Carbs 11.29g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 1.48g | 1% |
| Protein 31.9g | 51% |
