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Ingredientes
- 5 c. broccoli florets
- 1/2 lb penne
- 1 med tomato, seeded and cubed
- 1/3 c. pine nuts
- 1 tsp dry basil
- 2/3 c. creamy garlic dressing
- 2 Tbsp. grated parmesan cheese
- Â Â salt, to taste
- Â Â freshly grnd black pepper, to taste
Direcciones
- Bring a stockpot of water to a boil. Drop in the broccoli and blanch till tender but still crunchy, about 2 min. Remove with a slotted spoon and place in a bowl. Rinse under cool running water till chilled. Drain thoroughly, then pat dry with paper towels. Place in a large serving bowl.
- Cook the penne in the boiling water till al dente. Drain in a colander, then refrigerateunder cool water. Drain again, then pat with paper towels to absorb moisture. Place in the bowl with the broccoli.
- Stir in the tomato, pine nuts, and basil. Mix the dressing with the Parmesan cheese and pour on the salad. Season with salt and pepper. let sit at least 30 min before serving. If you are going to wait longer, cover and refrigeratetill 30 min before serving, then bring to room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 661g | |
| Calories 1232 | |
| Calories from Fat 263 | 21% |
| Total Fat 31.23g | 39% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 264mg | 11% |
| Potassium 1869mg | 53% |
| Total Carbs 197.12g | 53% |
| Dietary Fiber 17.1g | 57% |
| Sugars 15.05g | 10% |
| Protein 46.99g | 75% |
