PASTA, RED BEAN, AND PARSLEY TOSS

WHEN ADDED AT THE END OF COOKING, ITALIAN PARSLEY PROVIDES A SPARK OF FRESH FLAVOR TO THIS PASTA-BEAN SKILLET.

START TO FINISH 30 minutes

• 8 oz. dried medium shell pasta or desired pasta
• 3 cups broccoli florets
• 1 15-oz. can red beans, undrained
• 1 Tbsp. olive oil
• 1½ cups chopped onions
• ½ tsp. salt
• ½ cup vegetable broth
• 1½ tsp. chili powder
• ½ cup finely shredded Parmesan cheese (2 oz.)
• ¼ cup snipped fresh Italian parsley
• Shaved Parmesan cheese (optional)

1. Cook pasta according to package directions, adding broccoli the last 3 minutes of cooking; drain. Set aside.

2. Meanwhile, drain beans, reserving ¼ cup of the liquid. In an extra-large skillet heat oil over medium-high heat. Add onions and salt; reduce heat to medium. Cook 5 minutes or until onions are tender, stirring occasionally.

3. Increase heat to high; stir in cooked pasta mixture, beans, the reserved bean liquid, broth, and chili powder. Cook 2 minutes, stirring occasionally. Add shredded cheese and parsley. Cook and stir until cheese is melted. If desired, top with shaved cheese. MAKES 4 SERVINGS.

PER SERVING 422 cal., 8 g fat (3 g sat. fat), 11 mg chol., 796 mg sodium, 70 g carb., 11 g fiber, 19 g pro.