Healthified Winter Veggie Pasta

 

8

ounces dried whole grain spaghetti

3

cups broccoli florets

1

(14.5 ounce) can Muir Glen® no-salt-added diced tomatoes, drained

1

15-ounce can Progresso® 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

• 1 In a 4-quart Dutch oven, cook pasta according to package directions except omitting the salt; add broccoli to pasta for the last 3 minutes of cooking. Drain and return to Dutch oven.
• 2 Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat through. Stir in parsley. Sprinkle each serving with cheese.