Spicy Broccoli Orecchiette

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Spicy, salty, earthy and delicious, this nutritious pasta dish is easy to prepare and gluten free.

360
Calories
18g
Fat
8g
Protein
6
Servings

Ingredients

3 c broccoli (cooked and cut up into small florets)
1/2 c walnuts
1/3 c grated Parmesan cheese (extra for garnish)
1 clv garlic
1 pn red pepper flakes
1/2 lemon (just juice)
1/4 c olive oil
1 c Stonyfield Organic Fat Free Plain Yogurt
1/2 lb gluten-free orecchiette (cooked according to instructions on package)
3 handful spinach (cleaned and chopped)
1 handful oil cured black olives (pitted)
Nutrition Information: 
Calories: 
360
Calories from Fat: 
160
Total Fat: 
18g
Saturated Fat: 
3g
Cholesterol: 
5mg
Sodium: 
260mg
Total Carbohydrate: 
43g
Dietary Fiber: 
4g
Sugars: 
4g
Protein: 
8g
Vitamin A: 
30%
Vitamin C: 
90%
Calcium: 
20%
Iron: 
8%

Preparation:

Step 1

In a food processor blend half of the cooked broccoli with the walnuts, parmesan, garlic, red pepper flakes, lemon, and olive oil. Blend until smooth. Add yogurt and pulse until blended. Set aside.

Step 2

In a large bowl toss orecchiette, remaining cooked broccoli, spinach, and olives with yogurt mixture. Place in serving dish and garnish with parmesan.

Ingredients

3 c broccoli (cooked and cut up into small florets)
1/2 c walnuts
1/3 c grated Parmesan cheese (extra for garnish)
1 clv garlic
1 pn red pepper flakes
1/2 lemon (just juice)
1/4 c olive oil
1 c Stonyfield Organic Fat Free Plain Yogurt
1/2 lb gluten-free orecchiette (cooked according to instructions on package)
3 handful spinach (cleaned and chopped)
1 handful oil cured black olives (pitted)
Nutrition Information: 
Calories: 
360
Calories from Fat: 
160
Total Fat: 
18g
Saturated Fat: 
3g
Cholesterol: 
5mg
Sodium: 
260mg
Total Carbohydrate: 
43g
Dietary Fiber: 
4g
Sugars: 
4g
Protein: 
8g
Vitamin A: 
30%
Vitamin C: 
90%
Calcium: 
20%
Iron: 
8%

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