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Serves: 6

Serves: 6
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes


  • 4 tablespoons olive oil
    2 tablespoons minced garlic
    1 1/2 cups dry white wine
    2 15-ounces 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.
    main ingredients: type of recipe: salad  type of dish: buffet   cuisine: Italy   season and occasion: Summer  
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