Wash the broccoli. Trim the leaves and tough ends from each stalk; peel skin with a vegetable peeler. Cut the stalk into 1/2 inch lengths and the head into small florets. Heat the olive oil over moderate heat in a large skillet. Add the broccoli, red pepper strips, and garlic; cook 1 minute, stirring frequently. Discard the garlic when brown. Add the water and wine. Cover and cook over low heat until the broccoli is just tender but firm, about 5 minutes. Meanwhile, bring a large pot of salted water to a boil; cook the pasta according to package directions. Drain; return to saucepan and toss with butter, broccoli mixture, cheese, pepper, and salt if desired.
Per Serving: 467 Calories (46.5 from fat); 23g Fat (7g Sat, 13g Mono, 2g Poly); 14g Protein; 49g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 213mg Sodium. Food Exchanges: 3 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 4 Fat.