Fusilli With Broccoflower, Olives, and Herbs From 'The New Vegetarian Cooking for Everyone'

Fusilli With Broccoflower, Olives, and Herbs From 'The New Vegetarian Cooking for Everyone'
9 Ingredients
  • 1 large head broccoflower, cauliflower, or a mixture
  • 1 bunch scallions, including most of the greens, thinly sliced
  • 1 bunch parsley, stems removed, leaves finely chopped
  • 2 tablespoons finely chopped tarragon
  • 1/2 cup pitted and chopped Spanish green olives
  • 1/3 cup olive oil
  • 1 pound fusilli, rotelle, or other sturdy pasta
  • Sea salt and freshly milled pepper
  • Coarsely grated ricotta salata, optional
Nutrition
687
34% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

35% 23

Saturated

17% 3

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

34% 102

Carbs (net)

- 91

Fiber

44% 11

Sugars

- 9

Sugars, added

- 0

Protein

44% 22

Cholesterol

- 0

Sodium

47% 1133

Calcium

17% 174

Magnesium

50% 198

Potassium

41% 1446

Iron

33% 6

Zinc

19% 3

Phosphorus

53% 373

Vitamin A

46% 415

Vitamin C

259% 156

Thiamin (B1)

18% 0

Riboflavin (B2)

19% 0

Niacin (B3)

19% 4

Vitamin B6

35% 1

Folate equivalent (total)

45% 182

Folate (food)

- 182

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

29% 6

Vitamin K

1540% 1232
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