Bowties And Broccoli

1. Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes, until al dente. Drain, reserving 1/4 cup pasta water.

2. Place broccoli in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender.

3. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 1 minute, or until golden brown.

4. In a bowl, toss together the pasta, reserved pasta water, broccoli, garlic, remaining oil, and cheese. Season with salt and pepper.

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Nutrient	Quantity
Total fats	56.3267 g
Protein	90.5234 g
Carbohydrates	3.9672 g
Energy	898.7076 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4904 g
Water	362.8971 g
Aspartic acid	0.0587 g
Calcium, Ca	557.1945 mg
Lutein + zeaxanthin	1.92 g
Fiber, total dietary	0.252 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	0.6 g
Niacin	5.0707 mg
Vitamin A, RAE	136.0003 g
Arginine	0.0761 g
Riboflavin	0.6932 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	0.0966 g
Sodium, Na	311.3874 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7457 g
Total lipid (fat)	56.3267 g
Manganese, Mn	0.2006 mg
Proline	0.012 g
Fatty acids, total saturated 16:0	6.515 g
Choline, total	297.6133 mg
Sugars, total	0.12 g
Serine	0.0228 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.2133 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.6922 mg
Selenium, Se	77.8642 g
Ash	5.62 g
Fatty acids, total saturated 18:1 undifferentiated	38.8175 g
Pantothenic acid	0.0715 mg
Phenylalanine	0.022 g
Copper, Cu	1.1692 mg
Betaine	0.054 mg
Thiamin	0.568 mg
Retinol	136.0003 g
Methionine	0.0091 g
Iron, Fe	6.8531 mg
Carbohydrate, by difference	3.9672 g
Phosphorus, P	834.3619 mg
Folate, total	68.3602 g
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.0158 g
Cholesterol	226.6672 mg
Valine	0.0349 g
Fatty acids, total saturated 18:2 undifferentiated	5.4486 g
Glycine	0.024 g
Fatty acids, total saturated 14:0	0.0091 g
Zinc, Zn	4.6725 mg
Isoleucine	0.026 g
Fatty acids, total polyunsaturated	6.483 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.037 g
Vitamin A, IU	454.4144 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	68.3602 g
Tryptophan	0.0079 g
Vitamin C, total ascorbic acid	3.744 mg
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0097 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	33.1653 g
Fatty acids, total saturated	8.0427 g
Histidine	0.0136 g
Fatty acids, total monounsaturated	39.7991 g
Threonine	0.0188 g
Folate, food	68.3602 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	10.0253 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	93.6669 mg
Lysine	0.0328 g
Potassium, K	1091.329 mg
Cystine	0.0078 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	4 cloves	17.88	3.9672	0.06
Olive oil	0.25 cup	477.36	0	54
black pepper	0	0	0	0
pecorino romano cheese	1 cup	403.4676	0	2.2667
farfalle pasta	1 pound	403.4676	0	2.2667
broccoli floret	4 cups	403.4676	0	2.2667