Broccoli, a cruciferous vegetable, contains significant amounts of vitamins A and C, as well as calcium, iron, and riboflavin.

　　

Ingredients

serves 4

　　8 ounces orecchiette (ear-shaped pasta)

　　1 tablespoon extra-virgin olive oil

　　2 garlic cloves, minced

　　1 bunch (about 1 1/2 pounds) broccoli, stalks peeled and trimmed, stalks and florets roughly chopped

　　1 teaspoon coarse salt

　　Freshly ground black pepper

　　2 tablespoons freshly grated Pecorino Romano cheese

　　

Step 1

Bring a large stockpot of water to a boil. Add the pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set the pasta aside.

　　

Step 2

Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the garlic; sauté until golden, stirring to avoid burning, about 2 minutes. Add the broccoli and reserved cooking liquid; cook, stirring, until the broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.

　　

Step 3

Add the reserved pasta to the pan, and toss well to coat. Transfer to 4 serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated cheese.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 284

　　

Step 6

Fat: 5g

　　

Step 7

Cholesterol: 4mg

　　

Step 8

Carbohydrate: 49g

　　

Step 9

Sodium: 801mg

　　

Step 10

Protein: 12g

　　

Step 11

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.