Beautiful Broccoli

Among vegetables, few are as versatile as broccoli. You can add raw broccoli to a salad, use a floret to scoop up a dollop of dip, steam it, stir it in soup, serve broccoli with whole grains, include broccoli in stir fries, add it to casseroles like mac and cheese, serve atop a baked potato or chicken breast, and oven-roast it with olive oil and garlic. From beans to grains to meats to pasta; broccoli goes well with such a wide variety of foods.

Broccoli is jam-packed with cancer-fighting, immune-boosting antioxidants, rich in calcium, and a great source of fiber. Pick up a head of dark green, crisp, organic broccoli from the Freshlife produce case this week. Use it in your favorite recipe, or try the one below.
Mel McKee

Quick 'n Easy Broccoli with Penne

Ingredients

• 1 and 1/2 cups whole wheat penne pasta
• 2 cups fresh organic broccoli florets
• 3 garlic cloves, minced
• 4 TBL extra virgin olive oil
• 1/4 cup shredded Parmesan cheese
• Celtic salt to taste
• White pepper to taste

Directions

• Cook pasta according to package directions.
   
• While pasta is cooking, place broccoli in a steamer basket over boiling water; cover and steam for 4-5 minutes or until crisp-tender.
   
• In large saucepan, saute garlic in 1 TBL oil until tender.
   
• Drain pasta; add to saucepan and toss to coat.
   
• Add the broccoli, Parmesan cheese, salt and pepper; toss to combine.
   
• Serve warm. Yields 4 servings.