Rotini with Broccoli and Croutons



  • 4 zo Rotini
  • 8 oz broccoli florets
  • 1/3 cup dried navy beans
  • 1/2 cup black olives
  • 2 teaspoons pesto sauce
  • 1 tablespoon + 2 teaspoons extra virgin olive oil
  • 1 sprig fresh basil leaves chopped
  • 2 whole wheat bread slices
  • Ground pepper
  • salt to taste
  • Parmesan cheese (optional)


  • Cook pasta, drain and set aside
  • Soak navy beans overnight and cook until done.  Drain and set aside
  • Spread broccoli florets in a cookie sheet and spray with cooking oil  Bake in a pre heated oven at 400F for about 20 minutes.
  • To make the croutons, brush bread on both sides with extra virgin olive oil and then cut into small squares.
  • Heat a skillet and add cut bread cubes and fry for about 5 minutes in very low frame or until golden.
  • To assemble, add pasta, broccoli, olives, and navy beans to a large skillet and mix well
  • Mix 1 tablespoon olive oil with pesto sauce.  Sprinkle over pasta and mix
  • Add salt, ground pepper, chopped basil, and croutons and mix well
  • Sprinkle with parmesan cheese if preferred.
  • Yield: 2 main dishes

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