Whole Grain Pasta
with Steamed Broccoli
Ingredients:
1 large bunch broccoli, separated into large pieces
1/2 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
3/4 lb whole wheat or spinach linguine or spaghetti
1/2 cup toasted pine nuts
Wash broccoli, trim tough stems, cut apart into serving size bunches and set aside.
Bring a large pot three-fourths full 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 1/4 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° oven for about 5
minutes.
1 large bunch broccoli, separated into large pieces
1/2 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
3/4 lb whole wheat or spinach linguine or spaghetti
1/2 cup toasted pine nuts
Wash broccoli, trim tough stems, cut apart into serving size bunches and set aside.
Bring a large pot three-fourths full 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 1/4 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° oven for about 5
minutes.
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http://www.bioinnovations.net/