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Pasta, Red Bean, and Parsley Toss

Makes: 4 servings
Prep 15 mins Cook 15 mins Start to Finish 30 mins
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 (g) 218,
  • Cobalamin (Vit. B12) (g) 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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