Spaghetti with Broccoli, Pine Nuts and Parmesan

Author:Martha Rose Shulman
Yield:4 to 6 servings
Category:Main Courses


2 lb. large bunch broccoli about 2 lbs, broken in florets
2 tbsp. olive oil
large cloves garlic, minced
1 tbsp. pine nuts
 salt and freshly ground black pepper to taste
1 tsp. salt
3/4 lb. whole wheat spaghetti
3 tbsp. fresh parsley, chopped
1/4 cups Parmesan cheese, grated


  1. Steam the broccoli for 5 to 10 minutes, until crisp-tender. Set aside.
  2. Bring a large pot of water to a boil
  3. 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.
  4. 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.


Nutrition Facts

4 to 6 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 5g8%
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 15g

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.