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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1 large onion (chopped)
- 8 oz. mushrooms (package, sliced)
- 1 lb. lean ground beef
- 8 oz. pasta (short)
- 3 cups low sodium broth (beef, chicken, vegetable)
- 1 tsp. salt
- 1 broccoli (head cut into florets, about 3 cups)
- 12 oz. cherry tomatoes (halved)
- 2 garlic cloves (grated)
- 1 pinch red pepper flakes
- 1/2 cup parsley (finely chopped)
- 1/2 cup Parmesan cheese (grated)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol55mg18% |
Sodium1090mg45% |
Potassium990mg28% |
Protein29g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A35% |
Vitamin C180% |
Calcium20% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Jean Glassman 6 months ago
Certainly easy enough. Cut up all veggies beforehand. Nice to only use one pot. I used regular instead of low sodium stock so didn’t add much extra salt. I found the recipe a bit bland. I have leftovers so I think I’ll add some canned diced tomatoes.
Nance 4 years ago
Found this recipe when searching for a way to use broccoli and ground beef which we had on hand. I hesitated to make it because there were no reviews, but so happy to report that is was excellent. My husband prepared the dish using chicken low sodium bone broth and fresh broccoli. We have added it to our recipe collection !