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