Cook Share and Feast

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