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Whole Wheat Linguine with Broccoli

Source of Recipe

Source: Whole Foods Market Cookbook
Whole Wheat Linguine with Broccoli
Serves: 4

1 pound whole wheat linguine or spaghetti
1/8 cup olive oil
1 head of broccoli, trimmed and cut into small florets
3 cloves garlic, minced (1-1/2 teaspoons)
1/4 teaspoon crushed red chili flakes
1 tablespoon tamari
1/4 cup grated Parmsean cheese
1/8 cup pine nuts, toasted
Juice of 1 lemon
Freshly ground pepper to taste

Bring a large pot of water to a boil. Cook the pasta for 7 to 9 minutes, until it's al dente. Drain and rinse the pasta in cold water. This step may be done up to 2 days prior to finishing the dish. If cooking ahead, lightly oil the cooked pasta, and store it in a covered dish in the refrigerator.

Heat the olive oil in a large saute pan over medium heat, and saute the broccoli florets, stirring often, for 5 minutes. You may sprinkle a little water over the florets to prevent sticking, using caution - the oil may splatter a bit. Add the garlic and the red chili flakes. Saute for 1 minute longer. Add the cooked pasta to the broccoli, and combine well. Add the tamari, Parmesan cheese, and pine nuts. Add the lemon juice and season with the pepper.

Per serving: 400 Calories; 10g Total Fat,(22% calories from fat); 15g Protein; 67g Carbohydrate; 0mg Cholesterol; 520 mg. Sodium.