4 Serves
30 Mins
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
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JapaneseVitamin K
114 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
326 µg / 400 µgCalcium
76 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
282 mg / 1,250 mgPotassium
665 mg / 4,700 mgSodium
42 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
88 gAlcohol
0 g
During the final minute of cooking, add the broccoli florets to the boiling pasta water.
While the pasta cooks, heat olive oil in a non-stick skillet over medium heat and sauté the onions until they are translucent.
Add the garlic to the skillet and sauté until fragrant, then incorporate the sweet peppers and cook until they are tender.
Remove the skillet from the heat, stir in the remaining dressing ingredients, and season with salt and pepper to taste.
Drain the pasta and broccoli, then toss them into the skillet with the sautéed vegetables and fold in the fresh cilantro leaves.
4
g17
g7
g
Sri Lankan
Thai