8 oz. ribbon pasta
1 lb. fresh broccoli
8 tbsp. grated Parmesan cheese
4 tbsp. minced onion
2 tbsp. each olive oil & fresh parsley

Cook noodles in boiling water 5 minutes. Break off broccoli florets and set aside. Slice broccoli stems and thin circles. Add broccoli stems to noodles and boil 3 to 4 minutes more. Add florets and heat through. When boiling resumes, remove from heat and drain. Toss pasta and broccoli with remaining ingredients until coated. 185 calories. 8 servings.