Vegetarians tired of plain pasta and tomato sauce will be thrilled by this hearty combination of pasta, beans and vegetables. Zippy Romano cheese adds lots of flavour. Serve with a crisp cucumber and red onion salad.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 2 tablespoons butter
- 3 cloves of garlic minced
- 2 onions chopped
- 2 carrots diced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon crushed dried rosemary
- 1/2 teaspoon pepper
- 1 pinch hot pepper flakes
- 3 cups spaghetti sauce
- 1 can romano beans drained and rinsed
- 1 can kidney bean drained and rinsed
- 2 cups rotini pasta
- 2 cups chopped broccoli
- 1/3 cup freshly grated romano cheese
In nonstick skillet, melt butter over medium-low heat, cook garlic, onions and carrots, covered, for about 10 minutes or until softened. Stir in vinegar; rosemary, pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans; set aside.
Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes. Add broccoli; cook for about 1 minute or until pasta is almost tender and broccoli is bright green and still crisp. Drain and return to pot. Stir in tomato mixture.
Pour into greased 8-inch (2 L) square baking dish; sprinkle with Romano cheese. Cover with foil. (Can be prepared to this point and cooled in refrigrator. Cover and refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes before baking. Add 30 minutes to baking time.) Bake in 350°F (180°C) oven for about 35 minutes or until heated through. Broil, uncovered, for about 2 minutes or until browned and bubbly.
Nutritional facts <b>Per serving:</b> about
- Total fat 15 g
- Total carbohydrate 85 g