ingredients

• 8  oz.  dried medium shell pasta or desired pasta
• 3  cups  broccoli florets
• 1  Tbsp  olive oil
• 1-1/2  cups  chopped onion
• 1  15-oz. can  red beans, drained, reserving 1/4 cup of liquid
• 1/2  cup  chicken broth
• 1-1/2  tsp.  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. Makes 4 servings.

4. Serve pasta with grated hard cooked egg. Makes 4 servings.