Preheat oven grill. Place a baking tray in the oven until hot.
Place broccoli florets in a large bowl. Stir in olive oil and salt. Using oven mitts, remove the hot baking tray from the oven. Pour broccoli florets onto baking tray and spread out.
Grill in preheated oven about 5 minutes; turn and grill about 5 minutes more (the florets should be somewhat browned and crunchy.) Remove from oven and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium heat. Stir in onions, garlic and chilli flakes. Cook until onion is soft and translucent. Stir in sun-dried tomatoes.
Turn heat up to medium high. Pour in white wine and cook about 3 minutes. Stir in tomatoes. Cook about 2 minutes, breaking up the tomatoes slightly, then stir in spinach, lemon juice and feta. Turn the heat down to low and cover.
While the tomato mixture is cooking, cook penne according to package instructions. Drain and toss with tomato mixture and broccoli. Top with toasted pine nuts.
Toast the pine nuts in a heavy, dry frying pan over medium heat. Stir frequently and watch carefully so they don't burn.
Made it vegetarian.
The wine and feta gave this a "fine-dining" flavour. I used diced tomatoes instead of whole to save time, and used bow-tie pasta. The broccoli had a pleasant flavour and did not get "crunchy" as I feared it might. I thawed the broccoli slightly before cooking. - 29 Sep 2008
Altered ingredient amounts.
I cooked this for Valentines Day... It was so good and delicious. The only things I didn't use were the red capsicum flakes and the spinach because I don't like those. My husband liked very much, too. It's very easy to do, too. Thanks!!! - 29 Sep 2008
Used different ingredients.
This was very good. Seemed like a lot of trouble to cook the broccoli this was but it really made a difference. I added one cut up chicken breast only because this was all I made and I wanted it to have some meat. Quite yummy! - 29 Sep 2008