The Macaroni Marathon has left old world Italian cooking (just for a while) and moved forward with yet another contemporary version of vegetarian pasta with beans for protein. I’m telling you the combinations are seemingly endless!
8 oz rigatoni
2 cups broccoli florets
1 19 oz cannellini beans, rinsed, drained
2 tsp minced garlic
1/4 cup olive oil
1/4 cup snipped basil leaves
2 slices of bread cut into small cubes
1/4 tsp crushed red pepper flakes
Snipped basil for garnish
In Dutch oven cook pasta, adding broccoli during last 5 minutes of cooking. Reserve 3/4 – 1 cup pasta water. Drain pasta and broccoli and return to pot.
In large bowl combine beans, garlic and 3TBS oil. Mash about 1/2 cup of the bean mixture. Stir in basil, pasta water and 1/2 tsp salt. Stir into the pasta and broccoli – Cover and keep warm.
Heat remaining oil over medium heat in frying pan. Add bread cubes and red pepper. Cook, stir 1-2 minutes until crisp. Top pasta with croutons and basil.
Recipe from Better Homes & Garden