Pasta with Broccoli and White Beans

For this recipe, fresh broccoli should be used.  Frozen might become too soft when sauted


  • 4 oz pasta (Rotini, Penne etc)
  • ½ lb fresh broccoli florets (after thick stems removed)
  • 5 sundried tomato halves chopped into small pieces
  • 1 (15.5 oz) can northern white beans
  • 16 whole black olives
  • 2 tablespoons Parmesan cheese + extra for sprinkling
  • Salt and black pepper
  • 1 tablespoon canola oil


  • Cook pasta and drain and set aside
  • Add oil to a heavy saucepan/skillet and once it’s hot add chopped dried tomatoes and sauté for about a minute
  • Add broccoli florets and sauté for about 4 minutes on medium-high flame
  • Meanwhile wash and drain the beans thoroughly (I wash the beans to remove any chemicals added as preservative)
  • Add washed beans to the saucepan and cook on medium-low flame for another 3 minutes
  • Add pasta, black olives, salt, pepper and the cheese and mix well while on low flame
  • Transfer to a plate and sprinkle with extra cheese
  • Serves 2

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