|3||Garlic cloves, minced|
|1 tablespoon||Red wine vinegar|
|½ teaspoon||Dried rosemary, crushed|
|1 pinch||Hot pepper flakes|
|3 cups||Spaghetti sauce|
|19 ounces||Can Romano or kidney beans, drained and rinsed|
|2 cups||Rotini pasta|
|2 cups||Broccoli, chopped|
|⅓ cup||Romano cheese, fresh grated|
In nonstick skillet, melt butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 minutes or until softened.
Stir in vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans; set aside.
Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes. Add broccoli; [tip: peel broccoli stalks so that they will cook in the same amount of time as the florets.] cook for about 1 minute or until pasta is almost tender and broccoli is bright green and still crisp. Drain and return to pot. Stir in tomato mixture.
Pour into greased 8-inch square baking dish; sprinkle with Romano cheese. Cover with foil.
[Can be prepared to this point and cooled in refrigerator. Cove and refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes before baking. Add 30 minutes to baking time.] Bake in 350F 180C oven for about 35 minutes or until heated through.
Broil, uncovered, for about 2 minutes or until browned and bubbly.
Serve with crisp cucumber and red onion salad.
4 servings for $10.14CDN [Nov 95] Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g carbohydrate, very high source fibre, good source calcium, excellent source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
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