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Teriyaki Penne

"Wave 2 is wonderfully easy with this quick broccoli and mushroom pasta toss."
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25 m servings 307 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Ready In

  1. Cook pasta according to package directions; drain. Return pasta to saucepan.
  2. Meanwhile, in a large skillet cook ginger and garlic in hot oil for 15 seconds. Stir in the shredded broccoli, mushrooms, and teriyaki sauce. Cook and stir about 5 minutes or until broccoli is crisp-tender.
  3. To serve, toss broccoli mixture with hot pasta; add green onions.


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Read all reviews 2
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Not bad. Tastes better the second day as a cold salad.

Simple but tasty. I loved the teriyaki flavor with the broccoli.