Broccoli Florets with Bow-Tie Pasta
Nutritional Information
SERVES 8Amount Per Serving:
| Calories | 260 |
| Protein | 11g |
| Total fat | 3g |
| Carbs | 46g |
| Cholesterol | mg |
| Sodium | 229mg |
| Fiber | 6g |
| Sugars | 7g |
Almond-shaped Kalamata olives from the Kalamata region of Greece range from dark purple to black in color. They have a firm texture and a rich, fruity flavor.
Ingredients
- 1 12-oz. pkg. bow-tie pasta
- 1 Tbs. olive oil
- 1/4 tsp. crushed red pepper
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 medium-sized yellow onion, chopped
- 1 6-oz. pkg. sliced mushrooms
- 1 15-oz. can garbanzo beans (1 1/2 cups)
- 1/4 cup Kalamata olives, pitted and diced
- 1/2 cup chopped fresh coriander
- 1/4 cup vegetable broth or Chardonnay
- 1 14 1/2-oz. can Mexican-seasoned stewed tomatoes (1 3/4 cups)
- 1/3 cup nutritional yeast
- 1 cup tomato sauce
Directions
- Cook pasta according to package directions, and drain. Set aside in colander, and rinse occasionally with cold water to prevent sticking.
- Heat oil and crushed red pepper over medium-high heat, 1 minute, in Dutch oven or large electric frying pan. Add broccoli, onions, mushrooms, beans and olives, and cook for 5 minutes, stirring frequently.
- Add half of coriander, broth, stewed tomatoes, yeast and tomato sauce. Reduce heat to low, and cook 2 minutes. Add cooked pasta and remaining 1/4 cup coriander, and mix thoroughly. Simmer 3 minutes, or until heated through, stirring occasionally.
