Veggie Pasta

Friday, 1/6/12
Veggie Pasta

        *3 tablespoons olive oil
* 2 cloves minced garlic
*4 1/2 medium plum tomatoes, chopped
*1/2 tsp oregano
*crushed red pepper
*1 cup cannellini beans, rinsed and drained
*1/2 tsp salt
*pepper to taste
*8 ounces whole grain pasta
*1 pounds brocolli, chopped
*1/4 cup Parmesan
Put a large pot of water on to boil for cooking pasta.
Heat oil in a large skillet over low heat. Add garlic and cook, stirring, until fragrant but not colored, about 1 minute. Add tomatoes, oregano and crushed red pepper; cover and increase heat to medium. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, 5 to 10 minutes. Add beans, reduce heat to low and simmer, covered, until heated through. Season with salt and pepper.
Meanwhile, cook pasta in the boiling water for 4 minutes. Add broccoli and cook until the pasta is just tender and the broccoli is tender, 4 to 5 minutes more. Reserving 1/2 cup of the cooking liquid, drain the pasta and broccoli and place in a large bowl. Add the tomato mixture and the reserved cooking liquid; toss to coat. The dish should be slightly soupy. Sprinkle each serving with cheese.