pasta - Pasta with Broccoli, White Beans, ans Sun-Dried Tomatoes

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Pasta with Broccoli, White Beans, and Sun-Dried Tomatoes

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup sun-dried tomatoes

1 1/2 cups dry white wine -- plus 1/2 cup water

2 tablespoons olive oil

2 teaspoons minced garlic

1 1/4 cups chopped onions

3 1/2 cups chopped fresh broccoli

1/2 teaspoon crushed red pepper flakes

1 1/2 cups cooked white beans

1/4 cup chopped fresh basil

salt and freshly grround black pepper -- to taste

1 pound bow tie or orrechiette pasta

freshly grated Parmesan cheese

 

Pasta's rapid rise in popularity in the last decade is a testament to its

convenience, short preparation time, and remarkable versatility. This light

sauce combines the creaminess of white beans, the sharper taste of broccoli, and

the sweetness of sun-dried tomatoes with an enticing white-wine aroma.

 

With scissors, cut the tomatoes into strips. Put them in a small bowl and pour

the wine over them. Soak at least 30 minutes.

 

In a large frying pan, heat the oil over medium-low heat. When hot, add the

garlic and saute until it turns golden. Add the onions and saute until they are

translucent. Stir in the broccoli and red pepper flakes and saute, stirring

occasionally, 2-3 minutes. Add the tomato mixture, beans, and basil.

 

Bring to a boil, lower the heat, and simmer 5-10 minutes, or until the broccoli

is tender. Season with salt and pepper.

 

Cook the pasta according to the package directions. Rinse, drain well, and

divide into 4 servings. Top the pasta with the vegetable sauce and Parmesan

cheese.

 

Note: When I cut the broccoli for this dish, I cut the florets into pieces about

1/2 inch long. If the stem has a tough outer layer, I peel it and then slice it

thinly so that it will cook in the same amount of time as the florets.

 

 

Source:

" The Bean Harvest Cookbook, Ashley Miller "

Copyright:

" 1997 Ashley Miller "

 

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Per Serving (excluding unknown items): 259 Calories; 7g Fat (31.3% calories from

fat); 9g Protein; 28g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 207mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0