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The Macaroni Marathon has left old world Italian cooking (just for a while) and moved forward with yet another contemporary version of vegetarian pasta with beans for protein.  I’m telling you the combinations are seemingly endless!

INGREDIENTS:

8 oz rigatoni

2 cups broccoli florets

1 19 oz cannellini beans, rinsed, drained

2 tsp minced garlic

1/4 cup olive oil

1/4 cup snipped basil leaves

2 slices of bread cut into small cubes

1/4 tsp crushed red pepper flakes

Snipped basil for garnish

DIRECTIONS:

In Dutch oven cook pasta, adding broccoli during last 5 minutes of cooking.  Reserve 3/4 – 1 cup pasta water.  Drain pasta and broccoli and return to pot.

In large bowl combine beans, garlic and 3TBS oil.  Mash about 1/2 cup of the bean mixture.  Stir in basil, pasta water and 1/2 tsp salt.  Stir into the pasta and broccoli – Cover and keep warm.

Heat remaining oil over medium heat in frying pan.  Add bread cubes and red pepper.  Cook, stir 1-2 minutes until crisp.  Top pasta with croutons and basil.

Recipe from Better Homes & Garden

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