Spaghetti with Broccoli, Pine Nuts and Parmesan
|Author:||Martha Rose Shulman|
|Yield:||4 to 6 servings|
|2 lb.||large bunch broccoli about 2 lbs, broken in florets|
|2 tbsp.||olive oil|
|2||large cloves garlic, minced|
|1 tbsp.||pine nuts|
|salt and freshly ground black pepper to taste|
|3/4 lb.||whole wheat spaghetti|
|3 tbsp.||fresh parsley, chopped|
|1/4 cups||Parmesan cheese, grated|
- Steam the broccoli for 5 to 10 minutes, until crisp-tender. Set aside.
- Bring a large pot of water to a boil
- Meanwhile, heat 1 tablespoon olive oil in a wide frying pan over low heat. Gently sauté the garlic and pine nuts until the garlic is golden. Add the broccoli and stir together over low heat until the broccoli is heated through. Season to taste with salt and pepper and set aside.
- When the water comes to a boil, add 1 tsp. salt, the remaining oil, and the spaghetti. Cook pasta al dente, drain and toss at once with the broccoli mixture, the parsley and Parmesan cheese. Serve immediately.
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.