Orecchiette with Broccoli and White Beans
By Lv2Cook
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Ingredients
- 2 cups uncooked orecchiette (small disk-shaped pasta) or small seashell macaroni
- 4 cups coarsely chopped broccoli (about 3/4 pound)
- 1 tablespoon olive oil
- 1 cup red bell pepper strips
- 4 garlic cloves minced
- 1/2 cup low-salt chicken broth
- 1/2 teaspoon salt
- 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
- 1 (4-inch) rosemary sprig
- 1/2 cup grated fresh Parmesan cheese divided
Details
Servings 1
Preparation
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.
Steam broccoli, covered, 5 minutes or until crisp-tender. Set aside.
Heat oil in a large nonstick skillet over medium heat. Add bell pepper and garlic; sauté 2 minutes. Add broth, salt, beans, and rosemary; bring to a simmer. Cover and simmer 5 minutes. Discard rosemary.
Combine pasta, broccoli, bean mixture, and 2 tablespoons cheese in a large bowl; toss well. Divide evenly among 6 shallow bowls; top each serving with 1 tablespoon cheese.
Serving Size: 1 1/3 cups
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