Pasta With Fava Beans And Broccoli
Preparation Time: 15 minutes
Cooking Time: 20 minutes
2 Tbsp. olive oil
1 cup Onions, chopped
3 garlic cloves, minced
1/2 tsp. dried crushed red pepper
1 28-ounce can diced tomatoes in juice
1/4 cup water
1 cup shelled fava beans, lightly steamed til tender/firm
1/2 cup chopped fresh basil (or 2 Tbsp. Dried)
8 ounces small shell pasta
1 pound broccoli crowns, separated into small florets (about 5 cups)
Fresh grated Parmesan cheese to taste
Heat oil in large nonstick skillet over medium-high heat. Add onion and sautee until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with sea salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain pasta and broccoli florets; return to pot.
Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
Adapted from: Bon Appetit.