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
458
23% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

24% 15

Saturated

12% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

23% 68

Carbs (net)

- 61

Fiber

30% 7

Sugars

- 6

Sugars, added

- 0

Protein

29% 15

Cholesterol

- 0

Sodium

31% 755

Calcium

12% 116

Magnesium

31% 132

Potassium

21% 964

Iron

22% 4

Zinc

17% 2

Phosphorus

36% 249

Vitamin A

31% 277

Vitamin C

115% 104

Thiamin (B1)

15% 0

Riboflavin (B2)

17% 0

Niacin (B3)

16% 3

Vitamin B6

36% 0

Folate equivalent (total)

30% 121

Folate (food)

- 121

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

25% 4

Vitamin K

684% 821
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