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    You are in: Home / Recipes / Broccoli and Pasta Bianco Recipe
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    Broccoli and Pasta Bianco

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 11, 2010

      I was looking for a broccoli and pasta dish that didn't contain meat, and wasn't terribly high in calories, and this fit the bill! I followed the recipe, except that I mixed the soup, milk & pepper in a mixing bowl, and poured it over everything else when it was ready to go in the oven. I used a glass 13 x 9 x 2 baking pan, but found it wasn't really large enough to contain all the ingredients. I ended up leaving out a little bit of the pasta & broccoli so that it wouldn't overflow. This was very good, and something that I'll definately make again, in a larger pan! Thanks! :)

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    • on January 09, 2006

      I did not give this a star rating because of my changes and mistakes. I added diced cooked chicken which I liked. But instead of using canned cream mushroom soup I used a dry mix that I added water to. Big mistake. It became too watery with the milk and water called for in the recipe. My husband added a whole lot of mozz and chedder to try and thicken it up but it was WAY TOO cheesy. I will try this recipe again. It seems to be a great recipe and I think if I had made it right everyone would have loved it.

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    • on February 14, 2005

      Good comfort food. I used a combination of Colby and Monterey Jack instead of mozzarella -- just yummy. Family raved. Thanks!

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    Nutritional Facts for Broccoli and Pasta Bianco

    Serving Size: 1 (222 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 343.5
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 4.0 g
    Cholesterol 20.2 mg
    Sodium 464.6 mg
    Total Carbohydrate 53.3 g
    Dietary Fiber 8.0 g
    Sugars 3.8 g
    Protein 13.9 g

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