Directions:
- Parcook broccoli and fennel for 3-4 minutes in salted water, drain well.
- Cook the pasta until almost tender; drain well.
- Over medium heat, sauté garlic, lemon zest, and red pepper flakes in olive oil for 3-4 minutes.
- Add red pepper and mushrooms. Cook until the mushrooms are tender.
- Add cooked broccoli, fennel and fresh thyme.
- And continue to cook. Add the cooked pasta, half of the parsley, and season with salt and pepper.
- Portion pasta into heated bowls and garnish the tops with grated ricotta salata and chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.91 Kcal (2269 kJ) | ||
| Calories from fat | 361.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.19g | 62% | |
|---|---|---|---|
| Sodium | 3619.35mg | 151% | |
| Potassium | 715.69mg | 15% | |
| Total Carbs | 20.03g | 7% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 7.85g | 31% | |
| Protein | 24.57g | 49% | |
| Vitamin C | 110.2mg | 184% | |
| Iron | 2.1mg | 12% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 134.45 Kcal (563 kJ) | ||
| Calories from fat | 89.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 62% | |
|---|---|---|---|
| Sodium | 897.95mg | 151% | |
| Potassium | 177.56mg | 15% | |
| Total Carbs | 4.97g | 7% | |
| Sugars | 1.39g | 22% | |
| Dietary Fiber | 1.95g | 31% | |
| Protein | 6.1g | 49% | |
| Vitamin C | 27.3mg | 184% | |
| Iron | 0.5mg | 12% | |
| Calcium | 16.5mg | 7% | |
* 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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