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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the broccoli fine and add it to a sauce pan. | 2. Add garlic, olive oil, pepper and the water and bring to a boil. | 3. Reduce the heat and simmer, partially covered, for 30 minutes. | 4. Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce. | 5. You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces. | 6. Serve over cooked spaghetti. Sprinkle with parm if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	1	bunch		206.72	40.3712	17.1456	2.2496
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
olive oil	1/4	cup		477.36	0.0	0.0	54.0
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
water	1	cup		0.0	0.0	0.0	0.0
salt				-	-	-	-
spaghetti	8	ounces	cooked	70.3067	15.6716	1.4515	1.2927
parmesan cheese	4	ounces	grated	419.5725	45.3592	45.3592	5.6699

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