8 ounces whole-wheat penne
4 tablespoons olive oil
6 cloves garlic, sliced
1 pound broccoli florets
1 (19 ounce) can cannellini beans, drained and rinsed
Juice and zest of 1 lemon
¼ teaspoon salt
¼ teaspoon red pepper flakes
½ cup fresh basil leaves
¼ cup grated Parmesan cheese
Tossed salad (optional)
1. Cook penne following package directions, about 10 minutes. Drain, reserving 1 cup of the cooking liquid. Transfer pasta to large serving bowl.
2. While pasta is cooking, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes, until golden. Add broccoli and 1/3 cup water to skillet and cook, covered, stirring occasionally, for 5 minutes or until tender.
3. Stir beans into skillet and heat through. Add lemon juice, zest, salt and red pepper. Add contents of skillet to pasta. Stir in the remaining 2 tablespoons oil and enough reserved cooking liquid to create a sauce. Tear in the basil. Serve immediately with the cheese on the side. Accompany with a tossed salad, if desired.
Family Circle, march 2012: Lemony Penne Broccoli