1 bunch fresh broccoli, cut off florets, should use 1 lb. florets
1/3 c. olive or corn oil
4 cloves garlic, chopped or 1 tsp. garlic powder
4 oz. Rhine wine
1 whole red pepper or green pepper, chopped sm.
1 lb. fresh tomato, chopped sm.
1 tsp. ground black pepper
Salt to taste
3 tbsp. Parmesan cheese
1/2 tsp. Italian seasoning
3/4 c. black olives, pitted and sliced
1/2 lb. mushrooms, sliced

Place broccoli in a pot of water with some salt; cover and let boil for 5-6 minutes. Drain water and set aside. Use large skillet. Place in oil and garlic, brown garlic on medium-low until light brown. Add wine, red or green pepper and cook 6-7 minutes over medium heat. Add the tomato, black pepper, salt, Parmesan cheese and Italian seasoning. Cook 15 minutes, uncovered on medium heat, stirring often. Add the broccoli, olives, and mushrooms. Cook 5 minutes on medium heat, covered. Stir often. Remove and serve over rotelli pasta. Makes 4-6 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.