Pasta Con Broccoli

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Most Helpful Positive Review

Apr 21, 2006

I've made this so many times since my original review I decided to up date. I have been making it a bit differently now too. I usually use bow tie or whole wheat penne pasta. I boil it, and when it's about half/1/4 done I add the broccoli. In a seperate sauce pan (while the water and pasta boil) I sautee about 1-2 tsp jarred garlic in butter until it starts to smell sweet. I then add mushrooms(about 8 oz)and sautee them with a about 1 TBS of white wine. I then add the cream (lately though I've been using fat free half and half and if needed thicken it with a bit of corn starch) and some basil. I then add the tomato sauce (one small can) and freshly ground pepper and salt. I let the sauce simmer covered until the pasta and broccoli are done, then add the sauce to the drained pasta and broccoli. It is a bit more work, but I like having the sautee'd mushrooms and letting the flavors meld together in the sauce. I serve it topped with parm cheese.

—RUCIFEY

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Most Helpful Critical Review

Jan 05, 2011

This recipe was just alright. I used half and half instead of cream so that may have had something to do with it. I thought it was just kind of bland. Next time i'll use more spices.

—JenniferO

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150 Ratings

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Aug 23, 2007

I just attended a cooking class taught by the owner of a local Italian restaurant who made this exact same dish - excellent! I used more tomato sauce and more parmesan to thicken the sauce like the chef did. (Add parmesan gradually to prevent clumping). He also used tubular pasta. I would like to find a way to make this lower in fat. Update: After making this several times, here are the changes I recommend: 1) double the recipe 2) add an entire small can of tomato sauce 3) add sliced red peppers - gives it a "restaurant style" appearance. 4) use penne pasta (tubes) 5) to make lower in fat, use half-and-half w/ a little cornstarch.

—kimberlya7

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Feb 27, 2008

i made this recipe to the TEE, and it came out just fine, i didnt add or exclude anything. people, stop adding or taking things out then giving it a bad rating thats your own fault for trying to make it your own, dont diss the recipe, you should second quess your cooking skills, real talk!!

—lilloli500

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Jan 16, 2011

This turned out really good, but I did make a few changes. I didn't add the mushrooms (personal preference), used fat-free half and half instead of cream, used more tomato sauce (i usually do this by taste), doubled the broccoli and added some red pepper because my husband and I like spicy. SO GOOD and REALLY easy to make!

—Melanie

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Oct 18, 2006

I have to agree with the other readers and sauteed up some mushroom, garlic, and onion. This really did help aid in the flavor process of the dish. I boiled brocolli and green Italian squash. I didn't have any heavy cream so I used sour cream. Followed the instructions and used what was called for. Because of all the veggies, no side dish was needed. This was easy and yummy. An excellent and instant supper that I will make again!

—wendy

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Jun 12, 2007

This recipe was good and easy to prepare -It was pretty rich- I used regular half and half and some whipped cream - I would try some fat free half and half next time.

—gwen

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Jun 15, 2006

Excellent recipe. I made a couple minor changes. I used penne instead of fettucine noodles. Before adding the garlic and mushrooms to the sauce, I sauteed them in butter. I know this adds calories, but it also adds flavor. Don't forget to add the salt, pepper, and parmesian. It makes a BIG difference in the flavor. My only complaint is that the sauce was too thin. I mixed 1 TBSP. water, 1 TBSP cornstarch and added it to the sauce. This made a good consistency.

—KENDRAJEAN1

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Nutrition

Calories
749 kcal
37%

Carbohydrates
47.1 g
15%

Cholesterol
198 mg
66%

Fat
58.4 g
90%

Fiber
2.8 g
11%

Protein
13.1 g
26%

Sodium
288 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pasta Con Broccoli

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 749
Calories from Fat: 526

% Daily Value *
Total Fat 58.4g 90 %
Saturated Fat 35.9g 179 %
Cholesterol 198mg 66 %
Sodium 288mg 12 %
Potassium 353mg 10 %
Total Carbohydrates 47.1g 15 %
Dietary Fiber 2.8g 11 %
Protein 13.1g 26 %
Sugars 3.2g
Vitamin A 46 %
Vitamin C 38 %
Calcium 20 %
Iron 21 %
** Thiamin 6 %
Niacin 40 %
Vitamin B6 11 %
Magnesium 16 %
Folate 75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.