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

Karry Hosford
Yield 6 servings (serving size: 1 cup broccoli mixture, 1 cup pasta, and about 1 tablespoon cheese)
Fresh broccoli from a farmers' market is sweet and tender. Pungent olives and meaty pine nuts offer nice contrasting flavors. Broccoli stalks add crunch.

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

Nutrition 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

How to Make It

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

  2. 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.