Pasta with Roasted Broccoli and Kidney Beans



  • 4 oz Pasta such as Rotini
  • 4 oz dried kidney beans
  • 2 large portabella mushrooms
  • 1 medium red bell pepper
  • 1 small head/bunch broccoli
  • 1 tablespoon chopped sun dried tomatoes
  • 2-3 tablespoons feta cheese
  • 1 – 2 teaspoons extra virgin olive oil
  • Pam/oil spray
  • Salt and pepper to taste


  1. Cook pasta and drain and set aside
  2. Soak kidney beans overnight or for about 8 hours
  3. Add enough water and cook until beans are soft.  (I used a pressure cooker to cook the beans since it is fast.  I cooked for 12 whistles.  After cooking in a pressure cooker, make sure the contents are cool before opening the pressure cooker.)
  4. Preheat oven to 400F
  5. Slice mushrooms in to thick slices and then cut them diagonally into 2-3 pieces
  6. Cut bell pepper lengthwise and then cut each half vertically into thin strips.  Then diagonally cut the strips into 2 pieces.
  7. Separate broccoli florets
  8. Spray cooking spray to a cookie sheet and evenly spread the vegetables.  Spray with oil again and toss with your fingers to coat the oil
  9. Bake for about 20-25 minutes
  10. In a large mouthed saucepan/skillet add olive oil and add sun dried tomatoes and sauté for a minute.
  11. Add roasted vegetables, cooked kidney beans, pasta, salt, and black pepper and mix well
  12. Sprinkle with feta cheese
  13. Yields: 2 servings

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