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Farfalle with Pepperoni, Mozzarella and Broccoli
GARLIC AND ZEST17Ingredients
30Minutes
970Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 red onion (large, thinly sliced crosswise)
- 2 cups broccoli (floretsbite-size, separated into small pieces)
- 1 red bell pepper (chopped)
- 1/2 cup Kalamata olives (halved)
- 1 cup tomatoes (chopped or grape tomatoes, halved)
- 1/2 cup pepperoncini peppers (sliced into rings)
- 12 oz. farfalle pasta (package of, cooked)
- 7 oz. pepperoni (paper skin removed, diced)
- 1 cup mozzarella (large fresh mozzarella, diced)
- 1 lemon zested (and juiced)
- 3 cloves garlic (minced)
- 1/2 cup olive oil
- 2 Tbsp. Dijon mustard
- 2 Tbsp. juice (from pepperoncini pepper jar)
- 1 tsp. kosher salt
- 1 tsp. black pepper (freshly ground)
- 1 cup basil leaves (fresh, torn or roughly chopped)
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories970Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat15g75% |
| Trans Fat1g |
| Cholesterol75mg25% |
| Sodium1770mg74% |
| Potassium780mg22% |
| Protein33g |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A45% |
| Vitamin C180% |
| Calcium25% |
| Iron30% |
* 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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