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

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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


  • 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


  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.
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