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Pasta With Broccoli
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Rating: 4.0/5 (30 votes cast)

Meal Type: Dinner, Dinner, Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 579
% Daily Value**
Total Fat 35g
54%
Saturated Fat 14g
22%
Unsaturated Fat 3g
Cholesterol 94mg
31%
Sodium 387mg
16%
Total Carbohydrate 50g
17%
Dietary Fiber 2g
7%
Sugars 14g
Protein 17g
Vitamin A  23%Vitamin C  59%
Calcium  33%Iron  10%
Potassium  18%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pasta With Broccoli

Recipe Tags: Pasta Recipes

Date Added: July 02, 2015
This is a nice vegetable side dish that is simple to make and goes with any meat main course dinner. The leftovers will make a nice lunch the next day!

Ingredients:

1 lb Fresh Pasta Shell
1/4 cup Olive Oil
12 oz Broccoli florets steam
2 teaspoons Garlic minced
1/4 cup Green Onion sliced thin
1 cup Fresh Mushrooms sliced
2 teaspoons Fresh Parsley chopped
tablespoon Parmesan Cheese
1/4 cup Flour
1/4 cup Butter or Margarine
1 quart Milk
2 teaspoons Chicken Bouillon Cubes mashed
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Directions:

1. BECHAMEL SAUCE-Melt butter in a 2-qt saucepan over medium heat.

2. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil.

3. Reduce heat and simmer for 5 minutes, whipping frequently.

4. Keep warm. Drain broccoli and divide in half.

5. Chop 1/2 of florets into 1/4 inch pieces. Reserve.

6. Heat a large saute pan over medium heat and add olive oil.

7. Add all the broccoli, garlic, green onions and mushrooms to the saute pan.

8. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden.

9. Add the sauteed veggies and parsley to the warm sauce and stir well.

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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is high in Vitamin C with 59% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Mushroom, MSG, Cheese, Spring Onion, Garlic, Onion, Olive Oil allergies.
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