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Pasta, Red Bean, and Parsley Toss
Ingredients
- 8 ounces dried medium shell pasta or desired pasta
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 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 finely shredded pecorino or Parmesan cheese
- 1/4 cup snipped Italian (flat-leaf) parsley
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.
4. Serve pasta with grated hard cooked egg.
Nutrition Facts
(Pasta, Red Bean, and Parsley Toss)
- Servings Per Recipe 4,
- cal. (kcal) 422,
- Fat, total (g) 8,
- chol. (mg) 11,
- sat. fat (g) 3,
- carb. (g) 70,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 11,
- sugar (g) 7,
- pro. (g) 19,
- vit. A (IU) 1069,
- vit. C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 218,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 796,
- Potassium (mg) 750,
- calcium (mg) 202,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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