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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash broccoli, mushrooms, and lime. | 2. Chop the head of the broccoli so florets are approximately mushroom-sized. Cut the stalk clear of any 'bad' parts and slice into about 1/4 inch thick pieces. Set aside. | 3. Cut off the mushroom stems and quarter the caps. Set aside. | 4. Zest and juice the lime, also set aside. | 5. Fill a medium-sized pot half way with water, bring to a boil. Add radiatore and cook for 6-8 minutes. Drain, don't rinse, and set aside. | 6. In a medium skillet, heat olive oil over a medium-low heat. Mince garlic and add to pan. Let sizzle for about 20-30 seconds (we don't want burnt garlic) and add lime zest. Quickly throw broccoli into pan and sauté for one minute, then add mushrooms. Add 3 tablespoons lime juice, 1/2 tablespoon salt and 1/2 teaspoon pepper, and toss. Cover and simmer for 4 or 5 minutes. Remove from heat. | 7. Add broccoli and mushrooms and crumbled feta to radiatore in medium saucepan. Add remaining lime juice, pepper, and a drizzle of olive oil and toss over a low heat until pasta is hot again and the feta has begun to melt. | 8. Remove from heat and serve in warm bowls, or chill and enjoy as a pasta salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
radiatore	2	cups		-	-	-	-
broccoli	2			-	-	-	-
brown button mushroom	1 1/2	cups		-	-	-	-
lime	1			-	-	-	-
garlic clove	3			-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
kosher salt	3/4	tablespoon		-	-	-	-
black pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
feta	4	ounces	crumbled	299.376	4.6381	16.1141	24.1315

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.