Orecchiette with Roasted Broccoli and Walnuts recipes

Orecchiette with Roasted Broccoli and Walnuts recipes
10 Ingredients
  • 8 ounces orecchiette or other short pasta
  • 1 bunch broccoli (1 1/2 pounds), cut into small florets
  • 1 bunch broccoli (1 1/2 pounds), cut into small florets
  • 1/4 cup walnuts, roughly chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese (1 ounce)
Nutrition
502
25% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

30% 20

Saturated

28% 6

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 5

Carbs

22% 67

Carbs (net)

- 56

Fiber

45% 11

Sugars

- 8

Sugars, added

- 0

Protein

42% 21

Cholesterol

5% 16

Sodium

19% 450

Calcium

27% 268

Magnesium

28% 117

Potassium

27% 1250

Iron

20% 4

Zinc

24% 3

Phosphorus

59% 410

Vitamin A

17% 157

Vitamin C

338% 304

Thiamin (B1)

27% 0

Riboflavin (B2)

36% 0

Niacin (B3)

20% 3

Vitamin B6

57% 1

Folate equivalent (total)

58% 232

Folate (food)

- 232

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

1% 0

Vitamin E

26% 4

Vitamin K

292% 351
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