Whole Wheat Penne with Broccoli, Green Olives, and Pine Nuts

Karry Hosford
Fresh broccoli from a farmers' market is sweet and tender. Pungent olives and meaty pine nuts offer nice contrasting flavors. Broccoli stalks add crunch.

Yield:

6 servings (serving size: 1 cup broccoli mixture, 1 cup pasta, and about 1 tablespoon cheese)

Recipe from

Nutritional Information

Calories 397
Caloriesfromfat 30 %
Fat 13.3 g
Satfat 2.8 g
Monofat 7 g
Polyfat 2.5 g
Protein 18.1 g
Carbohydrate 59.4 g
Fiber 11.3 g
Cholesterol 5 mg
Iron 4.6 mg
Sodium 849 mg
Calcium 218 mg

Ingredients

9 cups broccoli florets (about 2 pounds)
1 cup chopped broccoli stalks
2 tablespoons olive oil
3 cups chopped yellow onion
2 garlic cloves, minced
3/4 cup chopped pitted green olives
1/4 cup pine nuts, toasted
2 to 3 tablespoons chopped fresh marjoram or oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
6 cups hot cooked whole wheat penne (about 3/4 pound uncooked tube-shaped pasta)
1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese

Preparation

Cook florets and stalks in boiling water 2 minutes or until crisp-tender; drain.

Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 8 minutes or until golden. Add garlic; sauté 1 minute. Stir in florets, stalks, olives, nuts, marjoram, salt, and pepper; cook 2 minutes or until thoroughly heated. Serve over pasta; sprinkle with cheese.

Note:

Deborah Madison,

August 2004