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Categories:
butter garlic onions carrots red wine vinegar rosemary pepper pepper spaghetti sauce Romano rotini pasta broccoli Romano cheese
Viewed: 47 - Published at: 2 years agoIngredients
- 2 Tbsp. Butter
- 3 x Garlic cloves, chopped
- 2 x Onions, minced
- 2 x Carrots, diced
- 1 Tbsp. Red wine vinegar
- 1/2 tsp Dry rosemary, crushed
- 1/2 tsp Pepper
- 1 pch Warm pepper flakes
- 3 c. Spaghetti sauce
- 19 ounce Can Romano or possibly kidney beans, liquid removed and rinsed
- 2 c. Rotini pasta
- 2 c. Broccoli, minced
- 1/3 c. Romano cheese, fresh grated
Method
- In nonstick skillet, heat butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 min or possibly till softened.
- Stir in vinegar, rosemary, pepper and warm pepper flakes; cook, covered, for about 15 min or possibly till onions are very soft.
- Stir in sauce; bring to boil.
- Reduce heat; simmer for about 5 min or possibly till thickened.
- Stir in beans; set aside.
- Meanwhile, in large pot of boiling salted water, cook pasta for 5 min.
- Add in broccoli; [tip: peel broccoli stalks so which they will cook in the same amount of time as the florets.]
- cook for about 1 minute or possibly till pasta is almost tender and broccoli is bright green and still crisp.
- Drain and return to pot.
- Stir in tomato mix.
- Pour into greased 8-inch square baking dish; sprinkle with Romano cheese.
- Cover with foil.
- [Can be prepared to this point and cooled in refrigerator.
- Cove and chill for up to 4 hrs.
- Let stand at room temperature for 30 min before baking.
- Add in 30 min to baking time.]
- Bake in 350F 180C oven for about 35 min or possibly till heated through.
- Broil, uncovered, for about 2 min or possibly till browned and bubbly.
- Serve with crisp cucumber and red onion salad.
- carbohydrate, very high source fibre, good source calcium, excellent source iron
- Kitchen
