Pasta with Black Beans and Broccoli

[Guest guest]

Pasta with Black Beans and Broccoli

 

1 1/2 tsps. olive oil

2 cloves garlic, minced

2/3 cup vegetable stock

1 lb. canned black beans, rinsed and drained

1/8 tsp. chili pepper flakes

2 tbsps. pesto

6 ozs. small shell pasta

3/4 lb. broccoli florets

2 tbsps. grated Parmesan cheese

 

Heat oil in a heavy nonstick skillet over medium high heat. Sauté

garlic 1 minute. Stir in stock, beans and chili pepper flakes.

Simmer 5 minutes or until sauce begins to thicken. Stir in pesto and

set aside. While sauce is cooking, cook pasta in boiling salted water

7 minutes or until almost tender. Add broccoli and cook another 4-5

minutes or until broccoli is almost tender and pasta is al dente.

Drain thoroughly. Transfer pasta and broccoli to sauce and toss until coated.

Season with salt and pepper to taste. Serve with Parmesan.

Makes 4 servings.