Heart Healthy Recipes

Orecchiette Pasta, Broccoli and Cannellini Beans

Ingredients:
3 tablespoons olive oil
2 cloves garlic, minced
1 can fire-roasted diced tomatoes
½ teaspoon oregano
¼ teaspoon crushed red hot pepper flakes
1 teaspoon granulated garlic
1 15-ounce can Cannellini beans, rinsed and drained
¼ teaspoon pepper
8 ounces Orecchiette pasta, or other short pasta
1 broccoli crown, florets separated (2 cups)
1 32-oz can crushed tomatoes
¼ cup parmesan cheese

Directions:
Heat oil in large sauté pan over medium-high heat. Sauté garlic for one minute. Add tomatoes, oregano, crushed red pepper flakes, black pepper, and granulated garlic then bring to slow simmer. Cook for 8 minutes.

Bring pot of water to boil for pasta. Cook pasta according to directions less three minutes; (set a timer). When timer goes off, add broccoli florets to pot of pasta and cook for last three minutes. Reserve ½ cup of cooking liquid, drain pasta and broccoli. Put pasta and broccoli in a large bowl, add the tomato mixer, reserved cooking liquid and mix thoroughly.

Add parmesan cheese and serve.

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