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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Parcook broccoli and fennel for 3-4 minutes in salted water, drain well. | 2. Cook the pasta until almost tender; drain well. | 3. Over medium heat, sauté garlic, lemon zest, and red pepper flakes in olive oil for 3-4 minutes. | 4. Add red pepper and mushrooms. Cook until the mushrooms are tender. | 5. Add cooked broccoli, fennel and fresh thyme. | 6. and continue to cook. Add the cooked pasta, half of the parsley, and season with salt and pepper. | 7. Portion pasta into heated bowls and garnish the tops with grated ricotta salata and chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
salt	2	tablespoons		-	-	-	-
virgin olive oil	4 -6	ounces		0.0	0.0	0.0	0.0
garlic	1	tablespoon		12.665	2.8101	0.5406	0.0425
lemon zest	1	tablespoon		0.0	0.0	0.0	0.0
red pepper flake	1 -2	teaspoon		0.0	0.0	0.0	0.0
mushroom	1		quartered	-	-	-	-
red pepper	1	cup	diced	60.0	13.215	2.805	0.66
broccoli floret	1			0.0	0.0	0.0	0.0
fennel	1		cut	-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
italian parsley	1/4	cup	chopped	0.0	0.0	0.0	0.0
ricotta salata	1	lb		0.0	0.0	0.0	0.0

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