Greek Orzo And Broccoli

1. In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain.

2. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil.

3. In a small nonstick skillet, saute almonds and minced garlic in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat.

4. Stir in olive mixture; toss to coat.

5. Enjoy!

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Nutrient	Quantity
Total fats	31.2007 g
Protein	15.4789 g
Carbohydrates	12.6891 g
Energy	384.6488 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2557 g
Water	29.4243 g
Aspartic acid	0.4958 g
Calcium, Ca	364.3932 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0511 g
Lutein + zeaxanthin	303.6796 g
Fiber, total dietary	0.7616 g
Fatty acids, total saturated 22:0	0.026 g
Carotene, beta	174.3351 g
Niacin	1.0422 mg
Vitamin A, RAE	69.1488 g
Arginine	0.5086 g
Riboflavin	0.3635 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0151 g
Fatty acids, total saturated 20:1	0.1586 g
Glutamic acid	1.3252 g
Sodium, Na	575.2351 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	31.2007 g
Manganese, Mn	1.3088 mg
Fructose	0.0113 g
Proline	0.6185 g
Fatty acids, total saturated 16:0	4.1304 g
Fatty acids, total saturated 8:0	0.2166 g
Sucrose	0.4367 g
Choline, total	17.3229 mg
Sugars, total	2.3378 g
Serine	0.5574 g
Fatty acids, total saturated 10:0	0.7669 g
Fatty acids, total saturated 18:0	1.121 g
Vitamin B-6	0.2378 mg
Selenium, Se	14.8437 g
Ash	3.7076 g
Vitamin D	6 IU
Fatty acids, total saturated 18:1 undifferentiated	13.6432 g
Pantothenic acid	0.4392 mg
Phenylalanine	0.3344 g
Beta-sitosterol	16.7062 mg
Copper, Cu	0.2206 mg
Betaine	0.1365 mg
Thiamin	0.1223 mg
Retinol	54.675 g
Methionine	0.1756 g
Iron, Fe	2.2941 mg
Carbohydrate, by difference	12.6891 g
Phosphorus, P	347.6149 mg
Folate, total	25.0948 g
Tocopherol, gamma	1.5694 mg
Fatty acids, total saturated 4:0	0.323 g
Lycopene	0.115 g
Alanine	0.3407 g
Cholesterol	37.375 mg
Valine	0.5048 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0456 g
Fatty acids, total saturated 18:2 undifferentiated	5.673 g
Glycine	0.1389 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0114 g
Fatty acids, total saturated 14:0	1.136 g
Zinc, Zn	2.5808 mg
Isoleucine	0.3838 g
Fatty acids, total saturated 12:0	0.4631 g
Fatty acids, total polyunsaturated	6.0253 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.0873 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.6736 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	475.1105 IU
Folate, DFE	25.0948 g
Tryptophan	0.0929 g
Vitamin C, total ascorbic acid	1.9913 mg
Phytosterols	30.364 mg
Galactose	0.0152 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.0849 g
Fatty acids, total saturated 6:0	0.2342 g
Campesterol	2.5312 mg
Starch	0.181 g
Tyrosine	0.3242 g
Vitamin B-12	0.8538 g
Vitamin K (phylloquinone)	38.6804 g
Fatty acids, total saturated	8.7238 g
Histidine	0.1991 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0066 g
Fatty acids, total monounsaturated	14.2565 g
Threonine	0.2973 g
Folate, food	25.0948 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin D (D2 + D3)	0.15 g
Cryptoxanthin, beta	2.5818 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	3.2443 mg
Magnesium, Mg	52.0174 mg
Lysine	0.5408 g
Potassium, K	254.2495 mg
Cystine	0.072 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Parmesan cheese	0.25 cup	74	8	1
Feta cheese	0.25 cup	99	1.5338	7.98
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	1	4.47	0.9918	0.015
Basil	2 tablespoons	1.219	0.1404	0.0339
pine nut	4.5 teaspoons	85.1766	1.6554	8.6531
red pepper flake	0.25 teaspoon	0	0	0
orzo pasta	0.75 cup	0	0	0
broccoli floret	2 cups	0	0	0
greek olive	0.33 cup	0	0	0