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PASTA WITH BROCCOLI AND BEANS
Serves 6
4 tablespoons olive oil
2 tablespoons minced garlic
1
1/2 cups dry white wine
2 15-ounce cans garbanzo beans, rinsed and drained
pinch of dried crushed red pepper
12 ounces small shell pasta
6
cups broccoli florets
1 cup grated Parmesan cheese
Heat oil over
medium high heat in heavy large skillet. Add garlic; sauté 1 minute. Add
wine, beans and crushed red pepper, cook until sauce thickens slightly, about 5
minutes.
Cook pasta in boiling salted water until almost tender. Add
broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3
minutes. Drain.
Add pasta, broccoli and cheese to sauce in skillet and toss
until coated. Season to taste with salt and pepper.
