Yield: 1 Servings
|4 cups||Broccoli florets|
|1½ teaspoon||Olive oil|
|2 \N||Cloves garlic; minced|
|1 cup||Dry white wine|
|14 ounces||Canned cannellini beans; drained and rinsed|
|¼ cup||Grated Parmesan cheese|
Prep: 5 min, Cook: 10 min.
Cook pasta in a large pan of boiling water 10-12 minutes, or until al dente. During the last 2-3 minutes of cooking, add broccoli. Drain pasta and broccoli, set aside and keep warm. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic 1 minute, stirring constantly. Add wine and beans. Bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes, until liquid is slightly reduced. Toss pasta and broccoli with sauce. Sprinkle on cheese and season with salt and pepper to taste. Toss again.
Posted to recipelu-digest by molony <molony@...> on Mar 05, 1998