Prep Time: 15 minutes
Cook Time: about 15 minutes
- 1 bunch broccoli florets and stems, peeled and sliced (or 1 bag frozen broccoli, thawed)
- 1/4 cup sun-dried tomatoes, sliced, soaked in water until used
- 10 ounces Tinkyada penne brown rice pasta (or other whole grain pasta)
- 1 ½ cup low sodium vegetable or chicken broth
- 1 15 oz can cannellini (white kidney) beans, no salt added, drained and rinsed (we like Eden)
- 2 tablespoons olive oil
- 4 cloves garlic, sliced
- 1/8-1/4 teaspoon red pepper flakes, optional
- ¼ cup Parmesan cheese, grated
- Sea salt and pepper, to taste, optional
In a large pot, bring 4 quarts water to a boil. Follow package directions to cook pasta.
In a large sauté pan over medium heat, add olive oil and garlic and sauté for about 3 minutes until light brown.
Reduce heat to low and add broccoli florets and stems, stirring to coat with olive oil.
Add vegetable broth, cover, and simmer for 3-5 minutes.
Add beans and sun-dried tomatoes, stirring to combine.
Add pasta and stir to combine.
Add cheese, and salt and pepper to season.
Yield: about 5 cups