Recipe: Bow Ties with White Beans and Broccoli (Woman's Day magazine)

BOW TIES WITH WHITE BEANS AND BROCCOLI

1 pound uncooked bow-tie pasta
1 tablespoon vegetable oil
1 bunch (about 1 pound) broccoli, florets cut small, stems peeled and cut in small pieces
1 tablespoon minced garlic
2 cups chicken broth
1 (15 ounce) can cannellini or other white beans, rinsed
1 teaspoon freshly grated lemon peel
1 tablespoon fresh lemon juice
1⁄3 cup grated Parmesan cheese

Bring a large pot of lightly salted water to boil. Add pasta and cook according to package directions.

While pasta cooks, heat oil in a large nonstick skillet. Add broccoli and garlic; stir over medium heat 3 to 4 minutes until broccoli is bright green.

Add broth to the skillet and cook 2 to 3 minutes until broccoli is crisp-tender.

Stir in beans, lemon peel and juice.

Drain pasta and put into a warmed large serving bowl. Add broccoli mixture; sprinkle with cheese. Toss to mix well.

Makes 6 servings
Source: Woman's Day magazine, April 2, 1996

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Dear Buffy,

Thank you for requesting this, I'm going to have to try it!

Happy Cooking!

Betsy