Back when I first started cooking, this was one of the first recipes I tried. I think I was drawn to it because it was healthy and simple. I looked at it and thought, I could do that.
And I could. But I have to say that after making this dish again, I am not satisfied with it as it is. It is very light but I didn’t find it all that flavorful. I like the idea of combining pasta, broccoli, and cannellini beans since I like all of these components, but I think I might try a different sauce next time. I think I might prefer it with my default roasted tomato sauce or even with a pesto. Both of these options might make the dish a little heavier. If you are looking for an easy, light, quick, vegetarian pasta dish, I would still recommend it as is.
Farfalle with Broccoli and Cannellini Beans
Adapted from Epicurious
Makes 6 servings
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice
1/4 cup water
1 teaspoon Italian herb blend
1 teaspoon salt
ground black pepper, to taste
1 15-ounce can cannellini (white kidney beans), drained
8 ounces farfalle
14 oz bag frozen broccoli florets
Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Season sauce with Italian herb blend, salt, and pepper. Stir in beans.
Meanwhile, cook pasta in large pot of boiling salted water until almost tender, about 8 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are tender, about 5 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve.
Drain orecchiette and broccoli florets and add them to the skillet with the sauce and beans. Add reserved pasta cooking water and toss to blend. Serve with parmesan cheese.