Recipes » Main Dish » Fettuccine With Broccoli and Pine Nuts
T. Colin Campbell Center for Nutrition Studies
Fettuccine with Broccoli and Pine Nuts


  • 1 lb. broccoli
  • 8-ounces fettuccine
  • 4 large tomatoes, diced (or 28-ounce can chopped tomatoes)
  • 2 Tbsp pine nuts
  • 4 large garlic cloves, minced
  • ¼ tsp salt (optional)
  • ¼ tsp red pepper flakes (or pinch cayenne)


  • 1. Break or cut the broccoli into florets; peel and slice the stems into rounds. Steam the broccoli until it is just tender, about 5 minutes.
  • 2. Boil the pasta until it is just tender. Drain and rinse quickly.
  • 3. While the pasta is cooking, sauté the garlic, red pepper flakes or cayenne, and pine nuts in water for 1 minute. Add the tomatoes and cook over medium heat for 7 minutes. Add the broccoli.
  • 4. Spread the pasta on a large platter and top with the sauce. Serve immediately.

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