I thought it was Tuesday!
That’s really the best feeling in the world, realizing you’re so much closer to the weekend than you previously believed.
Sorry for my absence as of late. Things have been very busy! Besides, I was partying it up on fall break, obviously… (
kidding i have no life).
Over fall break, my mom and I made a really wonderful meal for the family and I wanted to share the recipe with y’all. It’s originally from Taste of Home and it is a Broccoli Bean Pasta.
Now, before you go writing it off as nasty health food, look at it a minute.
That looks good, doesn’t it?
Give it a try! I promise it won’t disappoint!
Broccoli Bean Pasta (Taste of Home)
You Will Need:
- 10 cups water
- 6 ounces uncooked small pasta shells
- 3 cups broccoli florets
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2/3 cup white wine or vegetable broth
- 1/8 teaspoon crushed red pepper flakes
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 cup fat-free evaporated milk
- 1/2 cup shredded Parmesan cheese, divided
In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender.
Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
(Aren’t garbanzo beans pretty? I just love them!)
Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese. Yield: 5 servings.
Look. Look at it. Doesn’t that make your mouth water? We served ours with whole grain bread and lima beans. It was delicious!
Hope y’all have a wonderful Thursday! One more day until the weekend!