8 oz. dried whole grain spaghetti
3 cups broccoli florets
1 (14 oz) can no-salt-added diced tomatoes, drained
1 (15 oz) can white kidney beans (cannellini beans) rinsed and drained
2 tablespoons no-salt-added tomato paste
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh italian (flat-leaf) parsley
1/4 cup grated parmesan cheese
In a 4 quart dutch oven, cook pasta according to package directions but omit salt; add broccoli to pasta for the last 3 minutes of cooking. Drain and return to dutch oven.
Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat through. Stir in parsley. Sprinkle each serving with cheese.
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