Looking for a good recipe without meat?   Here's one for those who are not giving up dairy products:

Fettuccine with Broccoli

10 fresh basil leaves
3 sprigs of parsley
4-5 green onions
2 small cloves garlic
3 TBSP Dijon Mustard
1/2 cup butter, softened
2 large crowns of broccoli (about 1 pound)
1 TBSP olive oil
salt and black pepper
1 pound whole wheat fettuccine
10 (or so) cherry tomatoes,  for garnish

Directions:
1.  Put a large saucepan of water on to boil for the pasta.   Finely chop the basil and parsley.   Trim the green onions.   Finely slice the green tops and set them aside (for garnish), then slice the rest.   Peel and crush the garlic.
2.  Blend the mustard and butter in a bowl, then stir in the herbs, white part of the green onion and garlic, crushing them against the bottom of the bowl to release their flavors.   Set aside.
3.  Trim the broccoli into florets.  Add the oil, salt, pasta and broccoli to the boiling water, return to a boil and cook for 4 minutes, or until the pasta is al dente.
4.  Meanwhile, halve the cherry tomatoes.
5.  Thoroughly drain the pasta and broccoli.   Quickly melt the flavored butter in the pasta pan.  Return the pasta and broccoli to the pan and toss them gently in the butter over medium heat until the pasta is well coated, but do not allow it to fry.
6.  Transfer the pasta onto a serving platter, season and garnish with the green onion tops and the cherry tomatoes.

YIELD:  4 large servings.