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RECIPE
13 INGREDIENTS10 STEPS50MIN

Broccoli Pasta Primavera

4.7
3 Ratings

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Mi Terruno Food

Venezuelan food at it's best.
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I think pastas a great way of eating vegetables, because you can make them in pestos, sauces or simply stir fry them in bite size pieces, and this where this recipe comes from.
50MIN
Total Time

Mi Terruno Food

Venezuelan food at it's best.
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Ingredients

US / METRIC
Servings:
8
Serves 8
1.8 lb
Pasta
3 Tbsp
Extra-Virgin Olive Oil
1
Small  Onion
3 cloves
9 cups
Medium  Broccoli
1
Large  Tomato
1/3 cup
Parmigiano-Reggiano
1 cup
Green Peas , frozen
3 Tbsp
Fresh Parsley , chopped
to taste

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Nutrition Per Serving

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CALORIES
494
FAT
8.3 g
PROTEIN
18.7 g
CARBS
87.4 g

Cooking Instructions

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Step 1
Boil Pasta (800 gram) according to package instruction.
Step 2
Chop Broccoli (800 gram) into florets.
Step 3
Roughly chop Onion (1), Green Bell Pepper (1/2 cup), and Tomato (1).
Step 4
Slice some of the Parmigiano-Reggiano (30 gram).
Step 5
In a warm pan, add the Extra-Virgin Olive Oil (3 tablespoon), Salt (to taste), onion, Garlic (3 clove), and green bell pepper and leave to cook for approximately 5 minutes until soft.
Step 6
Add the broccoli florets, tomato, and add between 1 1/2 to 2 cups of water. You can take pasta water or fresh water and add cheese.
Step 7
Leave to cook until the Broccoli is super soft even mushy.
Step 8
Blend everything together until getting a thick "sauce".
Step 9
Add the the Green Peas (1 cup), Fresh Parsley (3 tablespoon), and Fresh Basil Leaf (6) and mix together.
Step 10
Add the cooked pasta to the sauce, mix well, sprinkle on Ground Black Pepper (to taste), and serve immediately. Enjoy!

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Nutrition Per Serving
Calories
494
% Daily Value*
Fat
8.3 g
11%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
3.3 mg
1%
Carbohydrates
87.4 g
32%
Fiber
7.5 g
27%
Sugars
6.7 g
--
Protein
18.7 g
37%
Sodium
67.0 mg
3%
Vitamin D
--
--
Calcium
126.4 mg
10%
Iron
4.6 mg
26%
Potassium
663.6 mg
14%
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