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Categories:
broccoli florets broccoli stalks olive oil yellow onion garlic green olives pine nuts fresh marjoram salt freshly ground black pepper penne Parmesan cheese
Viewed: 3 - Published at: 9 years agoIngredients
- 9 cups broccoli florets (about 2 pounds)
- 1 cup chopped broccoli stalks
- 2 tablespoons olive oil
- 3 cups chopped yellow onion
- 2 garlic cloves, minced
- 3/4 cup chopped pitted green olives
- 1/4 cup pine nuts, toasted
- 2 to 3 tablespoons chopped fresh marjoram or oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups hot cooked whole wheat penne (about 3/4 pound uncooked tube-shaped pasta)
- 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
Method
- 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; saute 8 minutes or until golden. Add garlic; saute 1 minute. Stir in florets, stalks, olives, nuts, marjoram, salt, and pepper; cook 2 minutes or until thoroughly heated. Serve over pasta; sprinkle with cheese.
