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    You are in: Home / Recipes / Pasta Cakes with Broccoli Recipe
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    Pasta Cakes with Broccoli

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    2 Total Reviews

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    • on October 11, 2003

      This was yummy. The only changes that I made were to use fresh broccoli and whole milk. (I also used bottled sauce.) I really like the pasta cakes and I think they would be very good with many other types of sauces. Next time, I might sprinkle a little bit of parmesan or romano cheese on each one before putting them in the oven. Thanks for posting such a easy and yummy recipe!

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    • on September 13, 2004

      I had some conflict here. I cooked them for over 10 minutes but not all the milk was absorbed (is it supposed to be that way?) and, honestly, not all the pasta was covered. I took them out thinking that they would firm out, which they never did. I served them with bottled sauce and broccoli on the side (as I didn't think the kids would eat it with the broccoli mixed into the sauce). All in all a pretty interesting recipe, but needs some tweaking for me. Thanks so much for posting such a healthy recipe, though!! I love finding those!

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    Nutritional Facts for Pasta Cakes with Broccoli

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 242.0
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 1.3 g
    Cholesterol 9.1 mg
    Sodium 741.1 mg
    Total Carbohydrate 43.2 g
    Dietary Fiber 4.9 g
    Sugars 16.1 g
    Protein 13.5 g


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