Directions:
- Bring a large pot of salted water to boil for the pasta. Meanwhile, heat the oil in a large skillet over high heat until just smoking. Add the broccoli and season with salt, to taste. Cover and cook until just crispy and brown around the edges, about 3 minutes. Remove the cover, stir, and reduce the heat to medium-high. Cover and cook until the florets are crisp but tender, about 5 minutes. Add the chicken stock and pepper flakes.
- Add the capellini to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and add to the skillet with the broccoli and stock. Stir in half the cheese and season with salt and pepper. Divide among 4 warmed soup plates and sprinkle with the remaining cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 653.42 Kcal (2736 kJ) | ||
| Calories from fat | 303.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.72g | 52% | |
|---|---|---|---|
| Cholesterol | 60.43mg | 20% | |
| Sodium | 756.26mg | 32% | |
| Potassium | 792.8mg | 17% | |
| Total Carbs | 52.21g | 17% | |
| Sugars | 9.4g | 38% | |
| Dietary Fiber | 7.4g | 30% | |
| Protein | 36.94g | 74% | |
| Vitamin C | 153.3mg | 256% | |
| Iron | 2.3mg | 13% | |
| Calcium | 87.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 120.51 Kcal (505 kJ) | ||
| Calories from fat | 55.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 52% | |
|---|---|---|---|
| Cholesterol | 11.15mg | 20% | |
| Sodium | 139.47mg | 32% | |
| Potassium | 146.21mg | 17% | |
| Total Carbs | 9.63g | 17% | |
| Sugars | 1.73g | 38% | |
| Dietary Fiber | 1.36g | 30% | |
| Protein | 6.81g | 74% | |
| Vitamin C | 28.3mg | 256% | |
| Iron | 0.4mg | 13% | |
| Calcium | 16.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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