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Pasta, Red Bean, and Parsley Toss

  • 15minutes
  • 422calories

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Source: www.bhg.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 8 oz. dried medium shell pasta or desired pasta

  2. 3 cups broccoli florets

  3. 1 Tbsp olive oil

  4. 1-1/2 cups chopped onion

  5. 1 15-oz. can red beans, drained, reserving

  6. 1/4 cup of liquid

  7. 1/2 cup chicken broth

  8. 1-1/2 tsp. chili powder

  9. 1/2 cup finely shredded pecorino or Parmesan cheese

  10. 1/4 cup snipped Italian (flat-leaf) parsley

Instructions Jump to Ingredients ↑

  1. Directions 1. Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.

  2. Meanwhile, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 teaspoon salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.

  3. Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and parsley. Cook and stir until cheese is melted. Makes 4 servings.

  4. Serve pasta with grated hard cooked egg. Makes 4 servings.

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