1/2 c. chopped walnuts
1/4 c. olive oil
6 c. broccoli florets
2 lg. onions, sliced
3 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1 can (13 3/4 oz.) chicken broth
1 pkg. (16 oz.) RONZONI Capellini
1/4 c. grated Parmesan cheese

Cook and stir walnuts in hot oil in large skillet until lightly browned; remove. Place broccoli, onions, garlic, salt and pepper flakes in skillet; cook and stir about 10 minutes until vegetables are crisp tender. Add broth; cover and cook about 3 minutes.

Meanwhile, cook pasta as directed on package; drain and return to saucepot. Add broccoli mixture and nuts. Toss with cheese. Makes 8 servings. Each servings provides 370 calories. 14 a fat, 2 mg. cholesterol and 320 mg. sodium.