Easy-Peasy Pasta

I was trying to think up a simple dish that would use up contents in the fridge and pantry while also being a one-dish (or close to it) wonder. I think this meal did its job. We combined pasta with broccoli, beans, and garlic and then tossed it all together with parsley, salt, pepper, a squeeze of lemon, a touch of butter, a drizzle of olive oil, and a sprinkling of Parmesan cheese. Delish!


Broccoli and Bean Lemon Pasta

1 crown of broccoli, cut into bite-sized florets
1 large clove of garlic, minced
1 (15-oz.) can cannellini beans, rinsed and drained
1 lbs. pasta
1-2 lemons, juiced
1/4 cup parsley, chopped
salt and pepper, to taste
1 Tbs. butter
olive oil for the pan and to coat pasta
1/4-1/2 cup Parmesan cheese, grated

1. Saute the broccoli and garlic in a large skillet over medium heat with a bit of olive oil. Once garlic has browned, add 1/4 cup water to the skillet and cover with a lid to steam the broccoli. Add the beans.
2. Meanwhile, cook the pasta according to package directions. When the pasta is cooked, drain and add to the broccoli mixture. Add the lemon juice, parsley, salt, pepper, and butter to the pasta. Combine well. Drizzle the pasta with olive oil until it looks moist. Top with Parmesan cheese, mixing the cheese in if you prefer.