Sweet Pepper, Beans and Broccoli Pasta

Name: Sweet Pepper, Beans and Broccoli Pasta
Yield: 4 servings
Ingredients: 10 oz (300 g) fusili pasta; 4 cups (1 L) broccoli sliced; 1 tsp (5 mL) butter; 3 cloves of garlic minced; 1 red bell pepper finely sliced; 1/2 tsp (2 mL) chili pepper flakes; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper; 2 cups (500 mL) Milk; 2 tbsp (30 mL) all-purpose flour; 1 can (19 oz/540 mL) of red kidney beans or white kidney beans drained and rinsed; 3 tbsp (45 mL) white wine vinegar; 1/2 cup (125 mL) Canadian Provolone cheese shredded

Our dietitians' favourite

A delicious vegetarian pasta, ready in just 20 minutes.

Prep: 15 min
Cooking: 20 min

Yields 4 servings

Ingredients

10 oz (300 g) fusili pasta
4 cups (1 L) broccoli sliced
1 tsp (5 mL) butter
3 cloves of garlic minced
1 red bell pepper finely sliced
1/2 tsp (2 mL) chili pepper flakes
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) Milk
2 tbsp (30 mL) all-purpose flour
1 can (19 oz/540 mL) of red kidney beans or white kidney beans drained and rinsed
3 tbsp (45 mL) white wine vinegar
1/2 cup (125 mL) Canadian Provolone cheese shredded

READY FOR REWARDS?

Preparation

Cook the pasta in boiling, salted water, adding the broccoli 3 minutes before it’s done. Drain and return to pot.

In a non-stick pan, melt butter over medium heat. Sauté red bell pepper, chili pepper flakes, salt and pepper for 3 minutes.

In a bowl, add a little milk to the flour, mixing until it’s a smooth paste. Stir in remaining milk. Pour the flour mixture into the frying pan, together with the beans. Cook, stirring, until the mixture has thickened. Add the pasta with 2 tbsp (30 mL) vinegar. Add pepper and vinegar to taste. Sprinkle with the Provolone cheese.