1.5 lbs. broccoli head, see Direction #2
1 small red onion, thinly sliced
1/3 cup water
2 Roma tomato, seeded & diced
3 Tbsp oil
1 tsp salt
¼ tsp black pepper
3 cloves garlic, minced
¼ tsp red pepper flakes
½ tsp oregano
½ pound (8 oz.) medium length whole wheat pasta (rigatoni, bowtie, penne)
1 Tbsp butter
1 cup finely shredded Parmesan
In a large pot, cook pasta al dente according to the package directions. When the pasta is almost done, remove 1 cup pasta water and save for sauce. Drain the rest of the pasta water.
Meanwhile, prepare the broccoli for steaming:
Cut the florets off the stalk into equal sized pieces. Peel the stalk and cut into the same size.
Heat 1/3 cup of water and broccoli over high heat in a large, covered pot. Steam for 2 minutes—until broccoli turns bright green but is not fully cooked. Drain broccoli if necessary. Keep broccoli in the pot.
In the same pot, drizzle oil over medium-high heat; add red onion and tomatoes, sauté for 3-4 minutes. Add butter, garlic, salt, black pepper, oregano, and pepper flakes; sauté 1 minute.
Pour in 1/2 cup pasta water. Toss together over medium heat. Add more pasta water to make a soupier sauce. Adjust seasoning. Turn off heat and toss with Parmesan cheese.