Broccoli And Cavatelli (Italian)

1. You may substitute any shape macaroni for cavatelli.

2. Lightly brown garlic in oil, add salt and pepper. Cool oil slightly and add chicken broth. Reheat.

3. Meanwhile, cut broccoli in small pieces. Parboil until just tender. Do not overcook.

4. Cook macaroni and drain. Mix cooked cavatelli and broccoli with olive oil mixture.

5. Garnish with Parmesan cheese and serve.

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Nutrient	Quantity
Total fats	113.2567 g
Protein	72.8684 g
Carbohydrates	24.6349 g
Energy	1408.4492 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0847 g
Water	455.8252 g
Aspartic acid	0.4776 g
Calcium, Ca	436.5795 mg
Lutein + zeaxanthin	81.9891 g
Fiber, total dietary	3.0938 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	1886.4568 g
Niacin	5.536 mg
Vitamin A, RAE	294.9319 g
Arginine	0.2558 g
Riboflavin	0.5949 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.3359 g
Glutamic acid	1.5775 g
Sodium, Na	1401.4746 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4522 g
Total lipid (fat)	113.2567 g
Manganese, Mn	0.697 mg
Fructose	0.0013 g
Proline	0.4254 g
Fatty acids, total saturated 16:0	12.9786 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	244.7495 mg
Sugars, total	3.7232 g
Serine	0.1884 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	2.4796 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.514 mg
Selenium, Se	62.1378 g
Ash	8.7778 g
Fatty acids, total saturated 18:1 undifferentiated	78.1749 g
Pantothenic acid	0.643 mg
Phenylalanine	0.1999 g
Copper, Cu	1.1411 mg
Betaine	0.1592 mg
Thiamin	0.5039 mg
Retinol	102.0002 g
Methionine	0.0573 g
Iron, Fe	7.2123 mg
Carbohydrate, by difference	24.6349 g
Phosphorus, P	685.4846 mg
Folate, total	71.5094 g
Tocopherol, gamma	0.9341 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	65.8858 g
Alanine	0.321 g
Cholesterol	172.2684 mg
Valine	0.2344 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	11.9066 g
Glycine	0.5083 g
Carotene, alpha	877.7693 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0297 g
Zinc, Zn	4.881 mg
Isoleucine	0.1699 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	13.4 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.3097 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	4214.5527 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	71.5094 g
Tryptophan	0.0389 g
Vitamin C, total ascorbic acid	4.3091 mg
Phytosterols	239.209 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.4471 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.1117 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	71.5136 g
Fatty acids, total saturated	16.1689 g
Histidine	0.0939 g
Fatty acids, total monounsaturated	80.1219 g
Threonine	0.1352 g
Folate, food	71.5094 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	17.4762 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	80.3232 mg
Lysine	0.235 g
Potassium, K	1146.7931 mg
Cystine	0.0439 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	0.5 cup	954.72	0	108
Parmesan cheese	0	0	0	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	4	302.6007	0	1.7
vegetable broth	8 ounces	149.6853	24.2672	3.538
broccoli floret	2 cups	302.6007	0	1.7
cavatelli	0.75 lb	302.6007	0	1.7