Full of vegetables, with a smattering of creamy cannellini beans and enough crushed red pepper to get your attention, this pasta could be the next addition to your quick meal rotation. If you're like me, you find yourself with way more activities than you can cram into your non-work time. I still have Christmas decorations to pack away. I kid you not. (Did I really just admit that on the internet?) Anyway, with so much to do, a pasta dish full of nutritious vegetables and beans for protein can fortify you for a busy schedule, without carving out a huge chunk of your precious time for preparation.
Spicy Broccoli, Bell Pepper and Cannellini Beans with Bowtie Pasta
8 ounces whole wheat bowtie pasta
2 cups broccoli florets and stems, sliced into small pieces
1 Tablespoon olive oil
1/2 large red bell pepper, sliced
3 small cloves garlic, minced
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 14.5 ounce can diced tomatoes with juice
1/2 teaspoon salt
freshly ground black pepper
1 cup cannellini beans, rinsed and drained
toasted pinenuts, to garnish, optional
Cook the pasta according to package directions. After the pasta has cooked about 7 minutes, add the broccoli to the pot. Cook about 3 more minutes, then drain.
While pasta cooks, prepare the sauce. Heat oil in a large skillet over medium heat. Saute bell pepper until tender, about 5 minutes. Add garlic and crushed red pepper and cook about 1 minute. Add oregano, basil, tomatoes, salt, black pepper, and beans. Simmer for about 5 minutes, or until the sauce thickens.
Combine sauce with pasta and broccoli. Check for seasoning. Top each serving with pinenuts if desired.