Broccoli garlic and rigatoni Mayo Clinic

Broccoli garlic and rigatoni Mayo Clinic

Broccoli garlic and rigatoni - Mayo Clinic

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Broccoli garlic and rigatoni

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Dietitian s tip

Broccoli is high in vitamins A and C, which are antioxidants. To make this plant based, leave out Parmesan cheese.

Number of servings

Serves 2 Low SodiumHealthy carbHigh Fiber

Ingredients

1/3 pound whole-wheat rigatoni 2 cups broccoli florets (tops) 2 tablespoons Parmesan cheese 2 teaspoons olive oil 2 teaspoons minced garlic Freshly ground black pepper, to taste

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. While the pasta is cooking, in a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until tender, about 10 minutes. In a large bowl, combine the cooked pasta and broccoli. Toss with Parmesan cheese, olive oil and garlic. Season with pepper to taste. Serve immediately.

Nutritional analysis per serving

Serving size About 2 cups

Total carbohydrate 53 gDietary fiber 8 gSodium 106 mgSaturated fat 2 gTotal fat 8 gTrans fat 0 gCholesterol 4 mgProtein 16 gMonounsaturated fat 5 gCalories 348Added sugars 0 gTotal sugars 3 g

DASH Eating Plan Servings

Grains and grain products 3 Fats and oils 2 Vegetables 2 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Fats 2 Vegetables 2 Carbohydrates 3

Diabetes Meal Plan Choices

Fats 2 Nonstarchy vegetables 2 Starches 3 ShareTweet July 27, 2022

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