Orecchiette With Cannellini And Broccoli

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1/2 teaspoon dry crushed red pepper
• 1 (28 ounce) can diced tomatoes with juice
• 1/4 cup water
• 1 (15 ounce) can cannellini, drained and rinsed ( kidney beans)
• 1/2 cup chopped fresh basil
• 8 ounces orecchiette (little ear-shaped pasta) or 1 medium pasta shells
• 1 lb broccoli floret, separated into small florets (about 5 cups)
• 3 tablespoons freshly shaved parmesan cheese

Recipe

• 1 heat oil in large nonstick skillet over medium-high heat. add onion and saute until tender, about 5 minutes.
• 2 add garlic and crushed red pepper; stir 1 minute. stir in tomatoes with juices and 1/4 cup water. bring to boil. reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes.
• 3 stir in beans and basil. season sauce to taste with salt and pepper.
• 4 meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer.
• 5 ladle out 1/2 cup pasta cooking water and reserve. drain orecchiette and broccoli florets; return to pot.
• 6 add tomato sauce and reserved pasta cooking water to pasta and toss to blend. season to taste with salt and peppper.
• 7 sprinkle with cheese to taste and serve.