Directions:
- Chop the broccoli fine and add it to a sauce pan.
- Add garlic, olive oil, pepper and the water and bring to a boil.
- Reduce the heat and simmer, partially covered, for 30 minutes.
- Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
- You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
- Serve over cooked spaghetti. Sprinkle with parm if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.15 Kcal (821 kJ) | ||
| Calories from fat | 102.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.41g | 18% | |
|---|---|---|---|
| Cholesterol | 12.47mg | 4% | |
| Sodium | 242.98mg | 10% | |
| Potassium | 278.28mg | 6% | |
| Total Carbs | 15.26g | 5% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 9.47g | 19% | |
| Vitamin C | 68.1mg | 114% | |
| Iron | 1.2mg | 7% | |
| Calcium | 201.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 125.11 Kcal (524 kJ) | ||
| Calories from fat | 65.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 18% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 4% | |
| Sodium | 154.97mg | 10% | |
| Potassium | 177.49mg | 6% | |
| Total Carbs | 9.73g | 5% | |
| Sugars | 1.25g | 8% | |
| Dietary Fiber | 1.86g | 12% | |
| Protein | 6.04g | 19% | |
| Vitamin C | 43.4mg | 114% | |
| Iron | 0.8mg | 7% | |
| Calcium | 128.3mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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