Lumache (Large Shells) with Broccoli and Capers

This vegetarian entree serves 4 to 6 people and takes about 30 minutes to prepare including cooking time. It's healthy and delicious.

Ingredients:

• 2 garlic cloves, peeled
• salt and freshly milled pepper
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1/4 cup capers, rinsed
• 1 1/2 pounds broccoli
• 1 pound lumache
• freshly grated Parmesan

Mince or mash the garlic with 1/2 teaspoon salt until smooth, then put in a
large bowl with the oil, pepper flakes, and capers. Thickly peel the
broccoli stems. Cut both the crowns and stems into small bite-sized pieces.

Bring plenty of water to a boil for the pasta. When it boils, add salt, add
the broccoli and cook, uncovered, until tender, 4 to 5 minutes. Scoop it
out, shake off the water, add it to the bowl, and toss with the oil.
Cover. Cook the pasta until al dente, then drain and add it to the
broccoli. Toss well, season with plenty of pepper, and toss with the
cheese.

Variations: Broccoflower or broccoli Romanesco is delicious in place
of or along with the broccoli. Also good with these vegetables are finely
slivered sun-dried tomatoes, diced roasted red peppers, Salsa Verde, pitted
black olives, and fresh marjoram, dill or a few pinches dried oregano.

This recipe is adapted from Deborah Madison's Vegetarian Cooking for Everyone.