Broccoli Pasta Sauce

1. Cook broccoli in boiling, salted water for 3-4 minutes or until tender.

2. Drain and refresh under cold, running water, and pat dry.

3. Cook scallion in butter until softened; add cream, basil and garlic; simmer, stirring.

4. Add cheeses and stir until well-combined.

5. Stir in broccoli and cayenne and salt and pepper to taste and cook until heated through.

6. Serve sauce over linguine and sprinkle with toasted walnuts.

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Nutrient	Quantity
Total fats	113.6969 g
Protein	39.6855 g
Carbohydrates	47.9748 g
Energy	1324.4243 kCal
Fatty acids, total saturated 18:3 undifferentiated	7.907 g
Water	170.0537 g
Aspartic acid	1.7336 g
Calcium, Ca	781.9333 mg
Lutein + zeaxanthin	2099.4399 g
Fiber, total dietary	11.584 g
Fatty acids, total saturated 22:0	0.0018 g
Carotene, beta	784.701 g
Niacin	6.081 mg
Vitamin A, RAE	93.1164 g
Arginine	2.3756 g
Riboflavin	0.632 mg
Tocopherol, beta	0.0091 mg
Fatty acids, total saturated 20:1	0.3747 g
Glutamic acid	3.9252 g
Sodium, Na	579.2325 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2372 g
Total lipid (fat)	113.6969 g
Manganese, Mn	1.4758 mg
Fructose	0.619 g
Proline	0.8321 g
Fatty acids, total saturated 16:0	9.1151 g
Fatty acids, total saturated 8:0	0.0224 g
Sucrose	0.091 g
Choline, total	45.843 mg
Sugars, total	3.7145 g
Serine	0.9425 g
Fatty acids, total saturated 10:0	0.0504 g
Fatty acids, total saturated 18:0	3.3289 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.3973 mg
Selenium, Se	24.7675 g
Ash	8.2517 g
Fatty acids, total saturated 18:1 undifferentiated	31.0034 g
Pantothenic acid	1.1284 mg
Phenylalanine	0.9021 g
Copper, Cu	1.4769 mg
Betaine	0.0945 mg
Thiamin	1.1824 mg
Retinol	24.1 g
Methionine	0.5186 g
Iron, Fe	6.0925 mg
Carbohydrate, by difference	47.9748 g
Phosphorus, P	1018.151 mg
Folate, total	193.3666 g
Tocopherol, gamma	0.1561 mg
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Alanine	0.8953 g
Cholesterol	22.1667 mg
Valine	0.9649 g
Fatty acids, total saturated 18:2 undifferentiated	55.09 g
Glycine	1.1188 g
Carotene, alpha	22.75 g
Glucose (dextrose)	0.4461 g
Fatty acids, total saturated 14:0	0.2991 g
Zinc, Zn	5.8384 mg
Isoleucine	0.7369 g
Maltose	0.1911 g
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	63.0485 g
Fatty acids, total polyunsaturated 17:1	0.0009 g
Leucine	1.283 g
Tocotrienol, alpha	0.0364 mg
Vitamin A, IU	1467.337 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	193.3666 g
Tryptophan	0.3556 g
Vitamin C, total ascorbic acid	93.9503 mg
Phytosterols	127.9867 mg
Galactose	0.0024 g
Fatty acids, total saturated 20:0	0.0018 g
Fatty acids, total saturated 6:0	0.0384 g
Lactose	0.1911 g
Tyrosine	0.6783 g
Vitamin B-12	0.7233 g
Vitamin K (phylloquinone)	245.2987 g
Fatty acids, total saturated	13.3312 g
Histidine	0.4947 g
Fatty acids, total monounsaturated	31.7048 g
Threonine	0.7202 g
Folate, food	193.3666 g
Cryptoxanthin, beta	8.3498 g
Vitamin E (alpha-tocopherol)	1.5656 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	131.6463 mg
Lysine	0.6413 g
Potassium, K	1112.7983 mg
Cystine	0.3137 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.33 cup	456	20.952	38.4
Broccoli	1	30.94	6.0424	0.3367
Parmesan cheese	0.5 cup	148	16	2
Garlic Clove	1	25.2167	0	0.1417
Basil	1 teaspoon	0.2032	0.0234	0.0057
walnut	0.33 cup	642.3733	0	72.6667
half	1 cup	0	0	0
linguine	1	25.2167	0	0.1417
scallion	0.66 cup	21.3333	4.8933	0.1267
cayenne	1 pinch	0.3578	0.0637	0.0194
gorgonzola	0.5 cup	25.2167	0	0.1417