* £ 1 broccoli hardened, stems trimmed
    * 2 teaspoons extra-virgin olive oil
    * 3 garlic cloves, finely chopped
    * 1 tsp dried rosemary
    * 4.1 teaspoon ground red pepper
    * 5 cups vegetable broth, reduced sodium chicken broth or water
    * 8 oz whole grain pasta, such as orecchiette, chiocciole (pictured) or penne
    * 1.8 teaspoons salt
    * Freshly ground pepper to taste
    * 04.01 cup chopped walnuts (see Tip toasted)

They were also

    * Orecchiette with Broccoli Rabe
    * Orecchiette with Broccoli Rabe & Chickpeas
    * Broccoli Rabe, White Bean & Fontina Pasta
    * Pasta with Mushroom-Thyme Ragu
    * Pasta with broccoli, tomatoes and anchovy sauce
    * Bean Bolognese
    * Broccoli florets & Orzo Salad
    * Orecchiette alla carrettiera (“Wagon-Style Driver)
    * Penne with braised Squash & Greens


   1st Cook broccoli florets in a large pot of boiling water until bright green and still crisp, about 1 minute. Drain and refresh under cold running water. Chop coarsely.
   2nd Combine oil, garlic, rosemary and crushed red pepper in a large pot, cook, stirring, over medium heat until fragrant, about 1 minute. Add broth (or water) and bring to a boil. Add the pasta and broccoli florets. Increase heat to medium high and cook, uncovered, stirring occasionally, until pasta is tender and most of the liquid is absorbed, 15-18 minutes. Season with salt and pepper.
   3rd Serve in shallow bowls, sprinkled with walnuts.

Tips & Hints

    * Tip: To toast chopped walnuts, cook in a small dry pan over medium low heat, stirring, until fragrant and lightly browned, 2-4 minutes.


Per serving: 342 calories, 9 g fat (1 g Sat, 3 g mono), 0 mg cholesterol, 56 g carbohydrates, 15 g protein, 9 g fiber, 686 mg sodium, 168 mg potassium.

Nutrition bonus: Vitamin C (175% daily value), Vitamin A (173% dv).

3 carbohydrate serving

Exchanges: 2 starch, 2 vegetable, 2 fat