Whole Wheat Penne With Broccoli, Green Olives, And Pine Nuts

• 9 cups broccoli florets (about 2 pounds)
• 1 cup chopped broccoli stalks
• 2 tablespoons olive oil
• 3 cups chopped yellow onion
• 2 garlic cloves, minced
• 3/4 cup chopped pitted green olives
• 1/4 cup pine nuts, toasted
• 2 to 3 tablespoons chopped fresh marjoram or oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups hot cooked whole wheat penne (about 3/4 pound uncooked tube-shaped pasta)
• 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese

1. Cook florets and stalks in boiling water 2 minutes or until crisp-tender; drain.
2. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 8 minutes or until golden. Add garlic; saute 1 minute. Stir in florets, stalks, olives, nuts, marjoram, salt, and pepper; cook 2 minutes or until thoroughly heated. Serve over pasta; sprinkle with cheese.

broccoli florets, broccoli stalks, olive oil, yellow onion, garlic, green olives, pine nuts, fresh marjoram, salt, freshly ground black pepper, penne, parmesan cheese

Taken from www.myrecipes.com/recipe/whole-wheat-penne-with-broccoli-green-olives-pine-nuts (may not work)