Bowtie, Broccoli and Black Olive Salad

3 pounds broccoli, stems peeled and cut into ¼-inch rounds, florets cut into bite-size pieces (about 7 cups)

¼ cup fresh-squeezed lemon juice from 2 lemons

¾ teaspoon salt

½ teaspoon fresh-ground black pepper

1 large garlic clove, minced or pressed through a garlic press

½ teaspoon hot red pepper flakes, or to taste

¾ cup slightly thickened chicken broth (see recipe)

2 tablespoons extra-virgin olive oil

1 pound bow tie-shaped (farfalle) pasta

1 large carrot, peeled and grated (large hole grater)

20 large black olives (I prefer Greek kalamata) pits removed and chopped

15 large fresh basil leaves, rinsed under cold water and patted dry between paper towels, shredded

In a large pot, bring 4 quarts water to a boil over high heat; stir in 1 teaspoon salt. Add broccoli and cook until crisp-tender, about 2 to 3 minutes. Using a slotted spoon remove broccoli to a colander to drain and cool to room temperature.

Add another 2 teaspoons salt to pot, return to a boil; stir-in bowtie pasta and cook according to package directions. Drain well.

While pasta cooks: In a large mixing bowl whisk lemon juice, salt, pepper, garlic and red pepper flakes together until combined. Add olive oil in a steady stream whisking until combined. Continue whisking while you add slightly-thickened chicken broth in a steady stream. Set aside.

Add pasta, broccoli, carrots, olives, and basil; toss to mix thoroughly. Give dressing a quick whisk and pour over salad, toss again to blend, Cool to room temperature, taste and adjust seasoning. Serve immediately.

Serves eight.

Nutrition values per serving: 315 calories (18.5 percent from fat), 6.5 g fat(0.8 g saturated), 54.5 g carbohydrates, 6.6 g fiber, 11 g protein, 0 cholesterol, 460 mg sodium.