Pasta, Red Bean, and Parsley Toss |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe in Better Homes and Gardens magazine and it made a terrific, tasty, easy lunch that was inexpensive. It tasted good both hot and room temperature, so it was ideal to take to work. Ingredients:
8 ounces medium pasta shells |
3 cups fresh broccoli florets, cut in bite sized pieces |
1 tablespoon olive oil |
1 1/2 cups onions, chopped |
1 (15 ounce) can red beans, drained reserving 1/4 cup of liquid |
1/2 cup chicken broth |
1 1/2 teaspoons chili powder |
1/2 cup parmesan cheese, shaved |
1/4 cup fresh parsley, snipped |
Directions:
1. Cook pasta according to package directions; add broccoli during the last 3 minutes of cooking.
2. Drain pasta and broccoli.
3. Meanwhile, heat oil in a skillet over medium heat; add onions, season with about 1/2 teaspoon salt and cook until onion is tender, about 5 minutes.
4. Increase heat to medium high and add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder; cook, stirring a bit, for 2 minutes to heat through.
5. Add cheese and parsley, stirring until cheese is melted.
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