Broccoli Florets with Bow-Tie Pasta
Almond-shaped Kalamata olives from the Kalamata region of Greece range from dark purple to black in color. They have a firm texture and a rich, fruity flavor.
1 12-oz. pkg. bow-tie pasta
1 Tbs. olive oil
¼ tsp. crushed red pepper
4 cups broccoli florets, cut into bite-sized pieces
1 medium-sized yellow onion, chopped
1 6-oz. pkg. sliced mushrooms
1 15-oz. can garbanzo beans (1 ½ cups)
¼ cup Kalamata olives, pitted and diced
½ cup chopped fresh coriander
¼ cup vegetable broth or Chardonnay
1 14 ½-oz. can Mexican-seasoned stewed tomatoes (1 ¾ cups)
⅓ cup nutritional yeast
1 cup tomato sauce
- Cook pasta according to package directions, and drain. Set aside in colander, and rinse occasionally with cold water to prevent sticking.
- Heat oil and crushed red pepper over medium-high heat, 1 minute, in Dutch oven or large electric frying pan. Add broccoli, onions, mushrooms, beans and olives, and cook for 5 minutes, stirring frequently.
- Add half of coriander, broth, stewed tomatoes, yeast and tomato sauce. Reduce heat to low, and cook 2 minutes. Add cooked pasta and remaining 1/4 cup coriander, and mix thoroughly. Simmer 3 minutes, or until heated through, stirring occasionally.