Fettuccine with Broccoli and Pine Nuts
8 ounces Whole Wheat Fettuccini (or other pasta)
1/4 cup Water
6 to 8 large cloves Garlic, minced
2 tablespoons Pine Nuts
1/4 teaspoon Red Pepper Flakes or pinch of Cayenne
1 pound Broccoli
4 pounds Tomatoes diced or 28 ounce can chopped Tomatoes
Cook the pasta according to package directions until tender.
Meanwhile, heat water in a large skillet and sauté the garlic, pine nuts, and red pepper flakes or cayenne for 1 minute or until tender, stirring constantly.
Add the tomatoes and simmer for 7 minutes, stirring occasionally.
Break or cut the broccoli into florets. Peel the stems and slice into rounds. You should have about 3-4 cups of broccoli. Steam until crisp and tender, about 5 minutes, then add to tomato mixture.
Remove the water from the cooked pasta, then rinse and drain. Spread pasta on a large platter and top with sauce. Serve immediately.