Eat Drink and Blog

This is a really easy recipe to throw together, it’s filling and has everything good in it!

• 8oz lasagna noodles
• 1 T. extra virgin olive oil
• 2 cloves garlic, crushed with press
• 1 bag (12 oz) broccoli florets
• 1 cup low sodium chicken broth
• 1 can (15 – 19 oz) white kidney beans (cannellini) drained and rinsed
• 3 large tomatoes, coarsely chopped
• 1/3 cup freshly grated romano cheese, plus additional for serving

1. Heat 5 to 6 quart covered saucepot of salted water to boiling over high heat, add noodles and cook until just tender
2. Meanwhile, in non stick 12 inch skillet, heat oil over medium heat, add garlic amd broccoli and cook 1 minute, stirring frequently.
3. Add broth, cover and cook 2 to 3 minutes longer or until broccoli is very tender.
4. Stir in tomatoes and remove from heat
5. Drain lasagna noodles, add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles. Serve with additonal Romano if you like.

Related posts:

1. Chicken and Broccoli Pasta
2. Spaghetti Pie (Or, the best thing you will ever make, EVER!)
3. Orzo Italiano
4. Slow Cooker Meat Sauce
5. Basil Cream Chicken

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