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Fettuccine With Broccoli and Pine Nuts

by New Century Nutrition
This dish is perfect for a light supper. For a heartier meal, serve it with a bean soup and a crisp green salad.

8 oz. fettuccine
1/4 tsp. salt
1 Tbsp. olive oil
4-8 large garlic cloves, minced
1/4 tsp. red pepper flakes or pinch of cayenne pepper
2 Tbsp. pine nuts
4 large tomatoes, diced or 1 28-oz. can chopped tomatoes
1 lb. broccoli, broken into bite-sized florets, stems peeled and sliced into rounds
1/4 tsp. salt

• Cook the pasta in boiling, salted water until just tender. Drain, rinse, and set aside.
• In a large skillet, heat the oil and sauté the garlic, red pepper flakes or cayenne, and pine nuts for 1 minute. Add the tomatoes and cook over medium heat for 7 minutes.
• Meanwhile, steam the broccoli in a vegetable steamer for approximately 5 minutes, or until just tender, bright green, and still slightly crisp. Add to the tomato sauce.
• Spread the pasta on a large platter and top with the sauce.
• Serve immediately.

Makes 6 to 8 servings