Pasta: Beans Broccoli by Recipe Cottage

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	Beans Broccoli

		Pasta with Cannellini Beans and Broccoli serves 4 pinch of salt (1/8 teaspoon) 1 pound pasta (penne, ziti or spaghetti) 3 tablespoons olive oil 4 garlic cloves, minced 2 cups cooked cannellini beans or other white beans, plus 2 tablespoons cooking water or canned cannellini beans, add all the liquid from the can 4 cups bite sized pieces of broccoli, steamed juice of 1/2 lemon 1/4 cup dry white wine 1-1 1/2 teaspoons crushed red pepper flakes 1/3 cup fresh parsley, chopped or 1 tablespoon dried Bring water and salt to boil in a large pot. Add pasta and cook until al dente. while the pasta is cooking, heat the oil in a medium saucepan. add the garlic and lightly brown. Add the beans and their liquid, broccoli, lemon juice, wine, and pepper flakes. stir and simmer until heated completely, 5-10 minutes. Drain pasta and transfer to serving bowl. Add the parsley to the sauce and toss with the cooked pasta NOTE: start with a 1/2 teaspoon crushed red pepper flakes. You can always add more to taste. Some brands are hotter than others. Instead of broccoli, frozen peas or green beans works well or sliced zucchini, which does not need to be steamed first, unless you like it well soft.