11 Ingredients
  • 1 3/4 lb broccoli, thick stems discarded
  • 1 lb spaghetti
  • 1 (750-ml) bottle red wine (preferably Zinfandel)
  • 1 teaspoon sugar
  • 4 garlic cloves, finely chopped (2 tablespoons)
  • 1/2 teaspoon dried hot red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
  • Accompaniment: finely grated Parmigiano-Reggiano
Nutrition
873
44% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

37% 24

Saturated

26% 5

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 3

Carbs

35% 106

Carbs (net)

- 97

Fiber

36% 9

Sugars

- 9

Sugars, added

- 1

Protein

52% 26

Cholesterol

3% 10

Sodium

30% 711

Calcium

31% 309

Magnesium

32% 132

Potassium

25% 1156

Iron

23% 4

Zinc

28% 3

Phosphorus

71% 494

Vitamin A

11% 96

Vitamin C

198% 179

Thiamin (B1)

22% 0

Riboflavin (B2)

32% 0

Niacin (B3)

23% 4

Vitamin B6

53% 1

Folate equivalent (total)

37% 149

Folate (food)

- 149

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

18% 3

Vitamin E

29% 4

Vitamin K

179% 214

Sugar alcohols

- 0

Water

- 356
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