Ingredients
8 ounces dried medium shell pasta or desired pasta
3 cups broccoli florets
1 tablespoon olive oil
1 1/2 cups chopped onion
1 15 ounce can red beans, drained, reserving 1/4 cup of liquid
1/2 cup chicken broth
1 1/2 teaspoons chili powder
1/2 cup finely shredded pecorino or Parmesan cheese
1/4 cup snipped Italian (flat-leaf) parsley
Directions
1. Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.
2. Meanwhile, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 teaspoon salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.
3. Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and parsley. Cook and stir until cheese is melted.
4. Serve pasta with grated hard cooked egg.
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Mushrooms and Pasta
Ingredients
3 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
12 ounces fresh button mushrooms, halved or quartered (4-1/2 cups)
1 tablespoon snipped fresh thyme or 1 tsp. dried thyme, crushed
1/2 cup whipping cream
1/2 cup finely shredded Parmesan cheese (2 oz.)
3 cups hot cooked pasta
Snipped fresh parsley (optional)
Directions
1. In a large skillet heat butter and oil over medium heat. Add onion and garlic. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in mushrooms, thyme, 12 teaspoon salt, and 14 teaspoon ground black pepper. Cook 4 to 5 minutes more or until mushrooms are tender and lightly browned, stirring occasionally. Add cream. Bring just to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until thickened. Stir in cheese until melted.
2. To serve, place hot cooked pasta in serving bowl. Spoon mushroom sauce over pasta. Sprinkle with parsley. Makes 4 servings.
