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Print this Recipe    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

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.


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