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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.

Ingredients: 

Ingredients: 

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1 12-oz. pkg. bow-tie pasta
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1 Tbs. olive oil
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¼ tsp. crushed red pepper
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4 cups broccoli florets, cut into bite-sized pieces
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1 medium-sized yellow onion, chopped
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1 6-oz. pkg. sliced mushrooms
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1 15-oz. can garbanzo beans (1 ½ cups)
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¼ cup Kalamata olives, pitted and diced
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½ cup chopped fresh coriander
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¼ cup vegetable broth or Chardonnay
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1 14 ½-oz. can Mexican-seasoned stewed tomatoes (1 ¾ cups)
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⅓ cup nutritional yeast
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1 cup tomato sauce

Instructions: 

  1. Cook pasta according to package directions, and drain. Set aside in colander, and rinse occasionally with cold water to prevent sticking.
  2. 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.
  3. 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.

Nutrition Information: 

Calories: 
260
Protein: 
11 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
46 g
Cholesterol: 
mg
Sodium: 
229 mg
Fiber: 
6 g
Sugar: 
7 g
Yield: 
SERVES 8