8 cups broccoli, stems and florets stems peeled
1 pound whole wheat penne pasta
1/2 cup walnuts toasted
4 large garlic cloves
3 tablespoons olive oil
1 tablespoons white wine vinegar
1/2 teaspoon crushed red pepper
Parmesan cheese grated

Cook broccoli in large pot of boiling salted water until just tender, about 6 minutes. Using a slotted spoon, transfer broccoli to a colander and drain.
Add pasta to the same pot of water and cook until tender but still firm to bite. Drain the pasta, reserving 3/4 cup of the cooking liquid.
Return pasta to the pot. With food processor running, drop walnuts and garlic through the feed tube and chop finely. Scrape down the sides of the work bowl.
Add the broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper, and process to a coarse puree.
Pour the sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if sauce is too thick. Season with salt and pepper.
Serve with Parmesan cheese.

Notes:

Serves 4

Nutrition information per serving: Calories 570; Total Fat 24g; Saturated Fat 2.5g; Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 75g; Dietary Fiber 16g, and Protein 24g.

Course Dinner, Side Dish
Cuisine American, Vegan, Vegetarian

Broccoli contains alpha lipoic acid, a substance that prevents the collagen in your legs from hardening, which is one of the main causes of cellulite. Red pepper has an abundance of vitamins C and A, great for skin, hair and nails. Almonds are loaded with vitamin E which helps protect skin from sun damage.

2 pounds fresh broccoli cut into florets, and stalks peeled and cut into 1-inch sticks
2 tablespoons olive oil
1 large red bell pepper cut into 1-inch sticks
2 large shallots very thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds toasted

Bring two quarts water to a boil in a large saucepan over high heat. Add broccoli and boil, uncovered, 3 to 5 minutes, until bright green and tender. Drain and rinse under cold water.
Heat a 12-inch nonstick skillet over medium heat and add olive oil. When hot, add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Add broccoli. Cook 4 to 6 minutes, stirring occasionally.
Season with salt and pepper, to taste. Serve garnished with sliced almonds.

Notes:

Serves 4

Nutrition Information: Calories 206; Total Fat 13g; Saturated Fat 1g; Cholesterol 0mg; Sodium 308mg; Total Carbohydrates 20g; Dietary Fiber 7g; Protein 9g; Vitamin A 40%, and Vitamin C 371%.

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Broccoli with Red Pepper and Shallots