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


by: Cawfee Lady

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. They’re sweet and delicious, and there’s 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 they’ve colored up—they 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.


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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

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

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

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1.  Cook the onions in the oil in a wide skillet over medium-low heat, stirring occasionally. When they’re golden, after go minutes or so, add the garlic, pine nuts, olives, and marjoram and turn the heat to low. Taste for salt and season with pepper.

2.  Bring a large pot of water to a boil, add salt, then throw in the broccoli florets and stems and cook just until they're tender but retain a little bite, about 5 minutes. Scoop them out and add them to the pan with the onions along with a little of the water.

3.  3,. Add the pasta to the boiling water. When it’s done, drain it into a colander, then return it to the pot and toss it with additional olive oil to taste, salt, and pepper. Divide among heated pasta bowls, then cover with the vegetables. Pass the cheese at the table for those who wish it.

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