Noodles & Pasta

Broccoli Bean Pasta

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Drescription

Pasta tossed with tender broccoli and hearty beans in a simple olive oil or garlic-based sauce. Healthy and filling.

Ingredients

  • 10 cups water
  • 6 ounces uncooked small pasta shells
  • 3 cups broccoli florets 3 garlic cloves, minced
  • 2 tablespoons olive or canola oil 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained 2/3 cup white wine or vegetable broth
  • 1/8 teaspoon crushed red pepper flakes
  • 2 teaspoons cornstarch 1/2 teaspoon salt
  • 1/2 cup fat-free evaporated milk 1/2 cup shredded parmesan cheese, divided

Directions

  1. In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine or broth and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
  2. Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.
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