START TO FINISH: 30 minutes MAKES 6 servings
8 ounces dried whole grain spaghetti
3 cups broccoli florets
1 14.5-ounce can no-salt-added diced tomatoes, drained
1 15-ounce can white kidney beans (cannellini beans), rinsed and drained
2 tablespoons no-salt-added tomato paste
2 cloves garlic, minced
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons snipped fresh Italian (flat-leaf) parsley
1⁄4 cup grated Parmesan cheese
1 Cook pasta in boiling water according to package directions, except omit the salt, adding broccoli to water with pasta during the last 3 minutes of cooking; drain. Return pasta mixture to hot pan.
2 Add tomatoes, drained beans, tomato paste, garlic, salt, and pepper; stir to combine. Heat through. Stir in parsley. Sprinkle servings with cheese.
per 1 cup: 207 cal., 1 g total fat (0 g sat. fat), 1 mg chol., 460 mg sodium, 44 g carb., 5 g fiber, 11 g pro.
make it vegan
Substitute desired soy cheese for the Parmesan cheese.
tip
After cooking pasta, drain it but don’t rinse it. The starchy coating that remains on the pasta helps sauces stick to it.
