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Ingredients
- 1 c. Orchietta pasta
- 1 c. Broccoli florets
- 2 Tbsp. Extra virgin extra virgin olive oil
- 2 x Garlic cloves
- 2 Tbsp. Walnuts
- 2 Tbsp. Black raisins
- 2 Tbsp. Grated parmesan cheese
- 1/2 tsp Pickled ginger Water for pasta Salt and pepper
Directions
- Boil the pasta till al dente. Steam the broccoli florets so which they are cooked but still hard. Drain the pickled ginger on a paper towel to remove excess moisture. Chop the two garlic cloves.
- In a pan, saute/fry the garlic in extra virgin olive oil. Do not brown it. Quickly add in the broccoli florets, walnuts and raisins to pan. Add in salt and pepper to taste and saute/fry for 30 seconds. Add in pasta and sage leaves and saute/fry for 15 seconds. Add in the parmesan cheese - toss quickly and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 124g | |
| Calories 413 | |
| Calories from Fat 302 | 73% |
| Total Fat 34.48g | 43% |
| Saturated Fat 5.9g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 175mg | 7% |
| Potassium 393mg | 11% |
| Total Carbs 23.06g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 13.47g | 9% |
| Protein 7.38g | 12% |
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