Project Description

Recipe Ingredients:

  • 1 tablespoon olive oil

  • 1/2 cup chopped onion

  • 1/8 teaspoon (or more to taste) crushed red pepper flakes

  • 4-5 cloves garlic, minced

  • 1 1/2 cups cooked* large or baby lima beans or 1 can (15 oz.) butter beans, drained *1/2 cup dry makes 1-1/2 cups cooked.

  • 1 can (14.5 oz.) no salt diced tomatoes, undrained

  • 1 can (2.25 oz.) sliced olives, drained

  • 8 oz. elbow or other small pasta shape

  • 2 cups fresh or frozen broccoli florets

  • 1 tablespoon grated Parmesan cheese, plus additional cheese to pass

  • Freshly ground black pepper to taste

Instructions

In a medium skillet, heat oil and sauté onion and red pepper flakes about 5 minutes; add garlic and cook 1 minute more. Add beans, tomatoes and olives. Simmer, covered, 5 minutes. Cook pasta according to package directions. About 3 minutes before pasta is done, add broccoli. Bring to boil again and cook, stirring, until tender, 3-5 minutes. Drain pasta and broccoli and return to pot. Add bean-tomato mixture, Parmesan and black pepper. Stir to blend. Serve with additional Parmesan cheese. Makes 7 cups. Serves 4.