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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. pasta (a curly or corkscrew shape works well for holding the sauce)
- 1 head broccoli (cut into small florets, at least 2 heaping cups)
- 2 cloves garlic (minced)
- 3 Tbsp. olive oil
- 1 1/2 cups whole milk ricotta cheese
- 1/3 cup pesto (make it fresh or buy the freshest you can)
- 1/2 cup pine nuts (toasted)
- 1/2 cup Italian cheese (freshly grated aged)
- lemon (a squeeze of)
- salt
- cracked pepper
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium420mg18% |
| Potassium920mg26% |
| Protein32g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate83g28% |
| Dietary Fiber9g36% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C260% |
| Calcium35% |
| 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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