Vegetarian Whole Wheat Pasta with Broccoli and Gorgonzola

Cinco de Mayo - Pasta and Noodle

I cook these noodles for myself quite often so the ingredients are for one, but you can easily double or quadruple the recipe for more people. Broccoli and gorgonzola are a great combo with pasta and it's cooked in less than 30 minutes.

Vegetarian Whole Wheat Pasta with Broccoli and Gorgonzola

Brief

Prep 5 mins

Cook: 23 mins

Total: 28 mins

Servings: 1

Yield: 1 serving

Vegetarian Whole Wheat Pasta with Broccoli and Gorgonzola

Ingredients

2 ounces whole-wheat spaghetti

3 tablespoons crumbled Gorgonzola cheese

2 tablespoons sour cream

1 teaspoon butter

1 small onion

chopped

1 ½ cups broccoli florets

½ cup water

½ teaspoon vegetable stock powder

salt and freshly ground black pepper to taste

1 pinch ground nutmeg

1 teaspoon lemon juice

or to taste

1 teaspoon chopped almonds

The BEST Raspberry Margarita

Pasta and Noodle

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until tender yet firm to the bite according to package instructions about 12 minutes. Drain.

Step 2

Mix gorgonzola and sour cream together in a small bowl.

Step 3

Heat butter in a skillet over medium heat while spaghetti is cooking. Add onion; cook until soft and translucent about 5 minutes. Add broccoli water vegetable stock powder salt pepper and nutmeg and cook until broccoli is soft about 15 minutes. Puree broccoli mixture with an immersion blender until smooth.

Step 4

Stir in gorgonzola-cream mixture and heat until sauce almost boils 3 to 5 minutes. Season with lemon juice and pour over spaghetti. Sprinkle with almonds.

Nutritional Information

Vegetarian Whole Wheat Pasta with Broccoli and Gorgonzola

Servings Per Recipe:1

Calories: 501.6

% Daily Value *

Protein: 21.2g 43%

Carbohydrates: 60.9g 20%

Dietary Fiber: 12.5g 50%

Sugars: 8.1g

Fat: 21.9g 34%

Saturated Fat: 12.6g 63%

Cholesterol: 57.4mg 19%

Vitamin A Iu: 1401.2IU 28%

Niacin Equivalents: 7mg 54%

Vitamin B6: 0.5mg 29%

Vitamin C: 131mg 218%

Folate: 137.9mcg 35%

Calcium: 319.2mg 32%

Iron: 3.4mg 19%

Magnesium: 129.3mg 46%

Potassium: 729mg 20%

Sodium: 576.1mg 23%

Thiamin: 0.4mg 42%

Calories From Fat: 197.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.