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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.
Pasta with broccoli and garbanzo beans

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