Fusilli with Broccoli, Sun Dried Tomatoes, and Black Olives
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Frozen broccoli spears||20 Ounce (Two 10 Ounce Packages)|
|Snipped sun-dried tomatoes||2 Ounce (About 1/2 Cup, Loosely Packed)|
|Canned black olives||3 1⁄2 Ounce, drained|
|Crushed red pepper||1⁄2 Teaspoon|
|Fusilli||1⁄2 Pound (Cooked According To Package Directions)|
|Grated romano cheese||2 Tablespoon|
In a large skillet, saute the garlic in oil until it's sizzling.
Add all the remaining ingredients except the fusilli and the grated cheese.
Cover the pan and cook on low, stirring occasionally, until the broccoli spears are separated and barely tender, about 7 minutes.
Remove the cover so the dish won't overcook.
With a knife and fork, cut the broccoli into bite-size pieces.
Then mix the broccoli with the cooked fusilli; pass the Romano cheese at the table.
Serving size: Complete recipe
Calories 2138 Calories from Fat 850
% Daily Value*
Total Fat 101 g155.8%
Saturated Fat 17.3 g86.7%
Trans Fat 0 g
Cholesterol 73.6 mg24.5%
Sodium 3641.8 mg151.7%
Total Carbohydrates 239 g79.7%
Dietary Fiber 31.7 g126.7%
Sugars 43.4 g
Protein 62 g123.2%
Vitamin A 20.5% Vitamin C 360.8%
Calcium 70.7% Iron 59.3%
*Based on a 2000 Calorie diet