Whole Wheat Penne with Broccoli, Green Olives, and Pine Nuts

Whole Wheat Penne with Broccoli, Green Olives, and Pine Nuts
Photo by Karry Hosford

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 2 to 3 tablespoons chopped fresh marjoram or oregano
  • 6 cups hot cooked whole wheat penne (about 3/4 pound uncooked tube-shaped pasta)
  • 1 cup chopped broccoli stalks
  • 2 garlic cloves, minced
  • ¼ cup pine nuts, toasted
  • 3 cups chopped yellow onion
  • + 5 more ingredients
    • 2 tablespoons olive oil
    • ¾ cup chopped pitted green olives
    • ½ teaspoon sea salt
    • 9 cups broccoli florets (about 2 pounds)
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese

Cook florets and stalks in boiling water 2 minutes or until crisp-tender; drain. 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 thoro...

View full recipe at My Recipes

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