Broccoli and pasta with black bean sauce

20 Dec

1 1/2 tsp. olive oil

1-2 cloves garlic, crushed

1/2 onion, diced

2/3 c. vegetable stock or chicken broth or reserved pasta water

2 c. black beans

1 c. tomatoes, diced (optional)

1 c. spinach, chard, or kale (optional)

2-3 Tbs. pesto

1/8 tsp. red pepper flakes (optional)

4 c. broccoli

1 lb. pasta, cooked

grated parmesan cheese

Prepare pasta, add broccoli during the last 3-4 min. of cooking time.  Drain and reserve 2/3 c. pasta water if using for broth.

In large pot or skillet, saute onion and garlic in oil for a minute, then add broth, black beans, tomatoes, and pepper flakes.  Simmer ~5 min. or until starts to thicken (can add 1 Tbs. arrowroot to thicken).  Add spinach and pesto and set aside.

Combine sauce with pasta and broccoli, top with parmesan when serving.

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