| 2 tbl Butter | | 3 x Garlic cloves, minced | | 2 x Onions, chopped | | 2 x Carrots, diced | | 1 tbl Red wine vinegar | | 12 tsp Dried rosemary, crushed | | 1/2 tsp Pepper | | 1 pch Hot pepper flakes | | 3 cup Spaghetti sauce | | 19 oz Can Romano or kidney beans, drained and rinsed | | 2 cup Rotini pasta | | 2 cup Broccoli, chopped | | 1/3 cup Romano cheese, fresh grated |
| | In nonstick skillet , melt butter over medium-low heat; cook garlic , onions and carrots , covered, for about 10 minutes or until softened. | | Stir in vinegar , rosemary , pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft. Stir in sauce ; bring to boil. Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans ; set aside. | | Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes. Add broccoli ; [tip: peel broccoli stalks so that they will cook in the same amount of time as the florets.] cook for about 1 minute or until pasta is almost tender and broccoli is bright green and still crisp. Drain and return to pot. Stir in tomato mixture. | | 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 refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes before baking. Add 30 minutes to baking time.] | | Bake in 350F 180C oven for about 35 minutes or until heated through. | | Broil , uncovered, for about 2 minutes or until browned and bubbly. | | Serve with crisp cucumber and red onion salad. | | carbohydrate, very high source fibre, good source calcium, excellent source iron | | Kitchen |
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