10 Ingredients
  • 4 tablespoons extra virgin olive oil
  • 1 head broccoli (about 2 pounds), cut into 1/2- to 1-inch florets, tough stems discarded
  • 8 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red chili flakes
  • 1/2 cup dry white wine
  • 2 (28-ounce) cans whole peeled tomatoes, roughly chopped, juice reserved
  • Kosher salt
  • 1 pound hearty short pasta, such as ziti or penne rigate
  • 1/4 cup chopped fresh parsley leaves
Nutrition
707
35% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

26% 17

Saturated

12% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

39% 117

Carbs (net)

- 99

Fiber

70% 17

Sugars

- 17

Sugars, added

- 0

Protein

50% 25

Cholesterol

- 0

Sodium

75% 1812

Calcium

28% 284

Magnesium

37% 154

Potassium

38% 1794

Iron

33% 6

Zinc

29% 3

Phosphorus

64% 447

Vitamin A

19% 170

Vitamin C

288% 259

Thiamin (B1)

214% 3

Riboflavin (B2)

44% 1

Niacin (B3)

40% 6

Vitamin B6

84% 1

Folate equivalent (total)

50% 202

Folate (food)

- 202

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

42% 6

Vitamin K

260% 312
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