
Whole Wheat Penne with masses of broccoli, green olives, and pine nuts

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When I can get my hands on fresh sweet broccoli from the farmers market, I like to use lots of it, including any leaves that remain on the stalks. Theyre sweet and delicious, and theres no reason not to use them. The caramelized onions, pine nuts, and green olives offer the lively, assertive flavors that go so well with broccoli. If you eat anchovies, mash 5 or 6 into the onions once theyve colored upthey boost the savor of this dish amazingly. Without anchovies or the final grating of Parmesan cheese, this dish is vegan. For wine, choose a Zinfandel from Sonoma, such as Ridge Geyserville, or an Oregon Pinot Gris from King Estate.
ingredients
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serves: 4-5
2 large onions (cut into 1/2-inch dice)
4 teaspoons olive oil, plus extra for the pasta
2 cloves garlic finely chopped
1/2 cup pine nuts, toasted in a dry skillet
3/4 cup pitted green olives, roughly chopped
1/3 cup chopped marjoram or oregano
sea salt and freshly ground pepper
2 pounds broccoli (cut into small florets, stems peeled and diced)
3/4-1 pound whole wheat penne, snails, or shells
1 chunk of Parmesan cheese for the table
Servings Per Recipe: 4
Amount per Serving
Calories: 888
- Total Fat: 40.4 g
- Saturated Fat: 14.5 g
- Trans Fat: 0 g
- Cholesterol: 51 mg
- Sodium: 1473.9 mg
- Total Carbs: 94 g
- Dietary Fiber: 16.6 g
- Sugars: 8.4 g
- Protein: 49.4 g
preparation

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