Broccoli Bean Pasta
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
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."
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
-
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.
-
2.
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.
-
3.
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.
Nutrition Facts
1 cup: 361 calories, 12g fat (3g saturated fat), 6mg cholesterol, 461mg sodium, 48g carbohydrate (0 sugars, 6g fiber), 16g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat, 1 lean meat.
© 2024 RDA Enthusiast Brands, LLC