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    You are in: Home / Recipes / Broccoli Spaghetti Recipe
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    Broccoli Spaghetti

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 29, 2008

      This made for a great summertime pasta sauce! I enjoyed it a lot, though I can't say I followed the recipe closely. Instead, I used more black pepper, as suggested, and added a chicken bouillon cube and healthy sprinkling of garlic powder. Because of the amount of garlic I used and bouillon, I omitted salt. I also kept it rather chunky, more the consistency of a salsa than a sauce. Parmesan was good, but not needed for a full flavor. Definitely, definitely adding this to my repertoire.

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    • on May 14, 2008

      Just didn't care for it. Nothing outstanding, but was able to use up the broccoli I had in my refrig!

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    • on February 17, 2008

      This dish was okay, but seems to be missing something. An addition of chicken stock or red pepper flakes might improve the flavor.

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    • on February 11, 2008

      I made this as a side dish to some baked fish, and maybe it was me, but I thought this was kind of bland!I'm normally very picky about not overcooking my brocolli, but I thought I'd give it a try. Maybe if the broccoli was just cooked until tender? I didn't have the parmesan cheese, and I used preminced canned garlic (which I know isn't as intense), so maybe that would make a difference. Overall I was hoping for something a little better!

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    • on January 06, 2008

      I was making lasagna for our card club and needed a vegetarian meal for one of the girls. Found this and it sounded real good. It is absolutely delicious. Thanks Steve for a great recipe. Its a keeper. Will be making this again and not just for the vegetarians......Sue

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    • on December 26, 2007

      This is EXCELLENT!!! Great combination of ingredients. This reminds me of a dish we get at a local restaurant. I can't wait to make this again. Thanks for sharing, steve in FL.

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    • on December 14, 2007

      Very good! I used frozen broccoli and placed about half of it in with the last five minutes of cooking my spaghetti; I wanted recognizable chunks on the plates. The other half went in with the sauce ingredients (used pasta water too) and when sufficiently reduced I used my immersion blender to make a velvety light green sauce. This recipe doubles well. Thanks Steve.

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    Nutritional Facts for Broccoli Spaghetti

    Serving Size: 1 (115 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 351.7
     
    Calories from Fat 131
    37%
    Total Fat 14.5 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 23.3 mg
    0%
    Total Carbohydrate 46.9 g
    15%
    Dietary Fiber 3.4 g
    13%
    Sugars 1.6 g
    6%
    Protein 8.7 g
    17%

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