Preparation time is 40 minutes. Makes 4 servings.
Ingredients
1 head broccoli (about 1 1/4pounds)
3 cloves garlic
1/4 teaspoon salt
1 1/2 cups water
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
12 ounces whole-wheat fusilli pasta
1/4 cup chopped fresh basil leaves
Ground black pepper, to taste
Directions
Separate the broccoli florets from the stalks. Chop the florets into small pieces and set aside. Using a vegetable peeler, remove the tough outer skin from the stalks. Cut the peeled stalks into 1-inch chunks.
In a medium saucepan, combine the garlic, salt and water. Place over high heat and bring to a boil. Add the broccoli stalks, reduce heat, cover and simmer until very tender, 15 to 20 minutes.
Transfer the broccoli stalks, garlic and cooking liquid to a food processor.
Add the pine nuts and olive oil, then process until smooth (use caution when pureeing hot liquids).
Bring a large saucepan of lightly salted water to a boil. Cook the pasta according to package directions until nearly tender, about 5 minutes.
Add the reserved broccoli florets and continue cooking until the pasta and broccoli are tender, about another 5 minutes. Drain and transfer to a serving bowl. Add the sauce and chopped basil, then toss well. Season with black pepper.
Per serving: 483 calories; 140 calories from fat; 16 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 74 g carbohydrate; 15 g protein; 12 g fiber; 208 mg sodium.
