Whole Wheat Penne with Broccoli, Green Olives, and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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