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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the pasta and broccoli in salted water for about 10 minutes. | 2. Meanwhile cook the onion, garlic, capers, anchovies, rosemary and parsley slowly in the olive oil. The onion should soften but not colour. | 3. Drain the pasta and broccoli and combine it with the onion mixture. Add the lemon juice and season. | 4. Sprinkle with olive oil and grated parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1		chopped	178.0	0.0	39.6	1.0
anchovy fillet	4		chopped	178.0	0.0	39.6	1.0
caper	2	teaspoons	rinsed chopped	1.3187	0.2804	0.1353	0.0493
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
extra virgin olive oil	1	tablespoon		178.0	0.0	39.6	1.0
broccoli	250			7735.0	1510.6	641.55	84.175
fettuccine pasta	200	g		178.0	0.0	39.6	1.0
lemon	1/2			0.6404	0.2058	0.0243	0.0066
salt				-	-	-	-
pepper				-	-	-	-
parmesan cheese			grated	-	-	-	-

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