Ingredients:

1 1/2 pounds broccoli, peeled, cut into florets, leaving about 11/2 inches of stalk”
1/2 to 2⁄3 pound dried linguine or farfalle pasta
5 tablespoons olive oil
2 medium garlic cloves, minced
1/2 cup chopped sun-dried tomatoes
1⁄8 to 1/4 teaspoon dried red pepper flakes
Sea salt
Fresh ground pepper
1/4 cup or more of pine nuts, lightly toasted
Sprinkle of grated soy Parmesan (optional)

Preparation:

Blanch broccoli in large pot of boiling, salted water for about 3 minutes, until just crisp-tender. Drain and refresh under cold water. Drain well. Cook pasta in large pot of boiling water until just tender. Drain well. Meanwhile, heat oil in heavy, large skillet over medium-low heat. Add garlic and stir 1 minute. Add sun-dried tomatoes and pepper flakes to the skillet; stir 30 seconds. Add broccoli and stir about 2 minutes, until heated throughout. Add the pasta to the skillet and turn, to coat it with oil. Mix in soy Parmesan, if desired. Season generously with salt and pepper. Transfer the noodles to a heated platter. Sprinkle with pine nuts.