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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 30%
  • Fat: 13.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2.5g
  • Protein: 18.1g
  • Carbohydrate: 59.4g
  • Fiber: 11.3g
  • Cholesterol: 5mg
  • Iron: 4.6mg
  • Sodium: 849mg
  • Calcium: 218mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Whole Wheat Penne with Broccoli, Green Olives, and Pine Nuts Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy