Most of last week’s recipes came from CuisineAtHome’s Lite edition. It was just a general suggestion for me. I tend to go all rogue on recipes. It just feels better that way.
Set a pot of water boiling for the pasta.
And put a few sloshes of olive oil in a pan for everything else.
When the water is ready, but in about half a pound of pasta. I like this little hat style. I don’t know how to pronounce it, so I’m not gonna bother typing it out either.
Take a can of cannellini beans. Rinse them and drain them. Then dump ‘em in the skillet.
Not really sure why. Didn’t do anything for me. That’s what I get for following directions.
Then add a can of diced tomatoes, mostly drained.
and a tsp of garlic
and a tiny little bit of red pepper flakes.
When there is 4 minutes left on the pasta, throw in some broccolini. I love this stuff.
It looks like Christmas on my stove!
When the pasta is done, drain it (and the broccolini) and add to the pasta.
I added some chicken broth so it wouldn’t be dry the next day.
Top with some shaved parmesan and your tummy will be hap-py!
pasta with broccolini
6 oz. orecchiette pasta
6 stems broccolini, trimmed
2 tbsp extra virgin olive oil
1 (28oz) can diced tomatoes, mostly drained
1 can cannellini beans, drained and rinsed
1/2 cup chicken broth
4 cloves garlic, minced
1/2 tsp red pepper flakes
salt and pepper
4 tbsp shredded Parmesan cheese
Cook pasta according to package directions. Add broccolini during the last 4 minutes of cooking. Drain and set both aside.
Heat oil in medium skillet. Heat over medium-high. Toast the beans, about 5 minutes. Stir in tomatoes, garlic, chicken broth. Season with salt, pepper, and red pepper flakes.
Simmer mixture, covered, for 5 minutes. Stir in pasta and greens. Add a little more chicken broth if needed to moisten. Top with cheese.
Serves 4.
Nutritional information: 393 calories; 9g fat; 7g fiber; 16g protein.
