Now here's a dish that I make at least once a week. It's a dish that is delish. And, of course, it's good for you, too. My Uncle Oscar gave me this recipe, and as usual, I had to Slimmify it. Which means taking out the fat, and adding a little spice. So, here goes...

Ingredients:
About six cups of broccoli crowns, washed - I use the upper portion of the broccoli stalks as well (why waste?) I peel off the tough, outer skin of the stalks, and chop up the stalks and add them to the crowns.
3 red bell peppers, chopped, seeds and stems removed
3 shallots chopped, outer skin removed
3 Tablespoons garlic, chopped fine - My friend Howard Zizzi, says to never combine onions (shallots) and garlic, but I've tried this recipe all three ways (just garlic, just shallots, and both) and I prefer to use both.
1/4 cup white wine
1/4 cup chicken broth
1/4 cup Olive Oil - Try to use a good extra virgin olive oil. At least try to use an olive oil that hasn't been too promiscuous!
Crushed red pepper and salt to taste
1 pound of pasta

Heat the olive oil over medium heat for two minutes. Add the chopped garlic and shallots. Saute until the garlic is golden and the shallots are clear.

Add the chopped red bell peppers. Saute for 5-7 minutes or so. Add the white wine and chicken broth and crushed red pepper.

Turn the heat on high. Add the broccoli and saute for five minutes or so. Salt to taste.

Remove sauce from heat immediately and cover (this helps to 'steam' the broccoli.)

Cook the pasta according to directions. I like to use farfalle, or penne rigate. When the pasta's done, (Don't overcook! It should be firm!) drain it and transfer to a warm bowl. Add a tablespoon of olive oil and toss. Then add some of the broccoli sauce to the pasta and toss again.

Serve up the pasta in individual bowls. Add a heaping helping of the sauce on top of each dish. Grate some imported Romano or Parmigiana Reggiano on top. And if you're feeling nutty, toast some chopped pecans in a small dry skillet and sprinkle on top of each dish.

Buon Appetito!