Directions:
- In medium skillet heat olive oil. Saute onion and garlic 2 minutes. Add carrot and capers and cook 1 minute longer.
- Add beef stock and pepper flakes. Cook slowly for five minutes.
- Meanwhile cook fusilli al dente. Drain and return to pan.
- Stir in sauce and broccoli into pasta and HALF the cheese.
- Serve hot topped with the remaining cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.36 Kcal (1396 kJ) | ||
| Calories from fat | 197.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.99g | 34% | |
|---|---|---|---|
| Cholesterol | 30.76mg | 10% | |
| Sodium | 502.17mg | 21% | |
| Potassium | 462.01mg | 10% | |
| Total Carbs | 20.67g | 7% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 14.73g | 29% | |
| Vitamin C | 70.5mg | 117% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 365.6mg | 37% | |
| Amount Per 100 g | |||
| Calories | 129 Kcal (540 kJ) | ||
| Calories from fat | 76.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 34% | |
|---|---|---|---|
| Cholesterol | 11.9mg | 10% | |
| Sodium | 194.33mg | 21% | |
| Potassium | 178.79mg | 10% | |
| Total Carbs | 8g | 7% | |
| Sugars | 1.69g | 17% | |
| Dietary Fiber | 1.43g | 15% | |
| Protein | 5.7g | 29% | |
| Vitamin C | 27.3mg | 117% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 9% | |
| Calcium | 141.5mg | 37% | |
* 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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