Vegetarian main page

Barley supper salad
Black bean and corn wonton appetizers
Broccoli, apricot and red pepper salad
Broccoli cauliflower gratin
Bruschetta orzo salad
Corn and jalapeno pancakes with tomato salsa
Curried quinoa with chick-peas
Falafel
Parmesan sage polenta sticks
Parsnip oven-fries with curry dipping sauce
Pasta with broccoli and beans
Roasted onion and garlic soup
Spicy baked beans
Squash and sage risotto
Spicy seared lemon grass tofu
Tofu coffee pudding
Vegetable ragout with parmesan and balsamic vinegar
Vegetable and herb orzo salad
Vegetarian burritos
Vegetarian chili
Vegetarian minestrone
Wild rice, apricot and almond salad

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

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.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.