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Ingredientes
- 1 lb. penne pasta
- 2 quarts heavy whipping cream (35%)
- 4 ounce diced red pimentos
- 3 c. broccoli florettes
- 1/4 c. extra virgin extra virgin olive oil
- 2 tbsp chopped garlic
- 2 tbsp finely minced onion
- 1 tbsp powdered chicken base
Direcciones
- Combine the onions, garlic, pimentos and broccoli in bowl. Cook the penne till it is al dente (still chewy). Saute/fry the vegetables in the extra virgin olive oil till garlic is golden brown in colour. Add in the heavy cream and chicken base.
- Bring to a boil and then set to simmer till the sauce thickens. Combine sauce and pasta; heat on low temperature till sauce sticks to pasta.
- Serve with a parsley garnish.
- Prep Time-10 min Cook Time-20 min Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 461 | |
| Calories from Fat 305 | 66% |
| Total Fat 34.71g | 43% |
| Saturated Fat 19.16g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 34mg | 1% |
| Potassium 166mg | 5% |
| Total Carbs 31.49g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.43g | 1% |
| Protein 6.77g | 11% |
