Ingredients:

1 large bunch broccoli, separated into large pieces
½ pint sliced mushrooms
1 cup sliced red onion
3 cloves garlic, chopped
2 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper
2 cups Golden Vegetable Stock or water
¾ lb whole wheat or spinach linguine or spaghetti
½ cup toasted pine nuts

Instructions:

Wash broccoli, trim tough stems, cut apart into serving size bunches and set aside.

Bring a large pot three-fourths bull of water to a boil. Add the pasta and cook according to the package directions until done.

While the water is heating, heat a large frying pan, add 2 tablespoons olive oil, the onions and garlic. Sauté until soft, about 3-4 minutes. Add half the broccoli, turning to coat, add the other half and the mushrooms. Stir to coat well. Cook for 3-4 minutes, until they start to soften. Pour in the broth. Reduce the heat to medium and simmer covered until the broccoli is tender, about 10-12 minutes. Sprinkle with ¼ teaspoon salt, or more to taste, and season with pepper.

To toast the pine nuts, sprinkle on an oiled baking sheet and toast in a 325 degree oven for about 5 minutes.