Sautéed Broccoli with Cherry Tomatoes and Cannelloni Beans in Garlic and Oil over Penne
- 1 package of W.W. penne- cooked in salted water, al dente, (reserve water)
- 1 onion, diced
- 2 heads of broccoli, cut into florets
- 1 pint Cherry Tomatoes, cut in half
- ½ cup olive oil
- ¼ white wine
- 3 Tbs minced garlic cloves
- 1 can Cannelloni Beans
- 1 t. oregano
- 1 t. basil
- Salt and pepper to taste (red pepper flakes optional)
- ¼ cup chopped parsley
- In large pan or wok, sauté onions in olive oil with half of the garlic, until translucent.
- Add the broccoli and remaining garlic and cook until the broccoli starts to soften.
- Add the cherry tomatoes, beans, white wine, and seasonings.
- Let cook down for 5-10 minutes until the cherry tomatoes are soft and the beans are hot.
- Add the pasta into the wok, with ¼ cup of the pasta cooking water.
- Mix well, taste, and adjust seasonings to your liking.
- Garnish with the fresh parsley
Recipe by iEatGreen at https://www.ieatgreen.com/%ef%bb%bfsauteed-broccoli-with-cherry-tomatoes-and-cannelloni-beans-in-garlic-and-oil-over-penne/
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