Broccoli Bean Pasta Recipe

Broccoli Bean Pasta Recipe photo by Taste of Home

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Writes John Aramanda of Beaufort, North Carolina, "I enjoy creating new recipes out of old ones—this is a variation on macaroni and cheese. My mother gets this credit for all my cooking successes. She started me out at age 5."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Broccoli Bean Pasta Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

30 30

Ingredients

10 cups water
6 ounces uncooked small pasta shells
3 cups broccoli florets
3 garlic cloves, minced
2 tablespoons olive oil
1 can (15 ounces) 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

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 and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
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. Yield: 5 servings.

Nutritional Analysis: One serving (1 cup) equals 361 calories, 12 g fat (3 g saturated fat), 6 mg cholesterol, 461 mg sodium, 48 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat, 1 lean meat.

Originally published as Broccoli Bean Pasta in Light & Tasty October/November 2002, p62