Recipe of the Week: Farfalle Pasta with Tomato Sauce, Cannellini Beans and Broccoli

When we think of past we tend to think of very heavy meals that leave us feeling bloated and stuffed to the gills.  Not this recipe!  I made it last night for dinner and not only is it super easy to make but it's really light and healthy for you.  Try it tonight and it may change your whole attitude toward pasta! 

Remember this recipe makes enough for 6!!

Prep Time - 20 minutes
Cook Time - 45 minutes

Ingredients
1 T olive oil
1 small onion finely chopped
salt
4 cloves of garlic, minced
1 pinch of red chili flakes (I used red pepper flakes!)
6 c of broccoli (can use broccoli rabe if you know what that is!)
3 c diced red tomatoes
1 T minched fresh oregano (I used Italian seasoning)
12 oz farfalle pasta (bow-tie pasta for the non Italians out there)
1 15 oz can cannellini beans, drained and rinsed

optional - oregano and cheese to top of the dish

Directions
Bring a large pot of water to a boil. Meanwhile, in a large saucepan, heat oil over medium. Add onion and a pinch of salt; sauté for 6 minutes or until golden. Stir in garlic, chili flakes, and broccoli. Cook for 8 minutes or until greens have softened.

Stir in tomatoes and minced oregano, along with another pinch of salt. Reduce heat to medium-low and simmer gently.

Once water comes to a boil, add farfalle pasta and cook for about 7 minutes or until al dente. Halfway through simmering sauce and cooking pasta—about 5 minutes—add beans to sauce, crushing them slightly with a potato masher or a fork to thicken sauce. Continue simmering for another 5 minutes while pasta cooks.

Drain pasta and immediately return to cooking pot. Add half the sauce and stir to mix. Divide farfalle pasta among 6 plates and top with remaining tomato sauce. Top with cheese and oregano sprigs, if desired.

Nutrition Data for 1 2/3 c: (approximate)
374 calories
8 g fat (3 saturated)
62 g cards
18 g protein

Enjoy!!

*found in Shape magazine October Issue