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Add a photoServings: 10
Ingredients
- 1 pound broccoli
- Water
- 2 c. dry pasta
- 1 can (16 ounce.) kidney beans, rinsed & liquid removed
- 1/2 c. vegetable oil
- 1/4 c. red wine vinegar
- 1 tbsp. Dijon mustard
- 1/2 teaspoon dry basil
- Salt & pepper
Directions
- Trim tough ends off broccoli stalks and throw away. Thinly slice part of the stalks crosswise, then cut if needed into 1/2 x 1 inch pcs. Cut broccoli flowerets about the same size.
- In a 6 qt pot, bring about 3 qts of water to boil. Add in pasta; cook 10-12 min. Drop in broccoli and cook just till broccoli turns bright green, 1-2 min. Drain; rinse with cool water to cold.
- In a large bowl, mix pasta, broccoli and beans. Combine oil, vinegar, mustard and basil. Add in to pasta mix and stir gently. Season to taste with salt and pepper. Serve or possibly cover and refrigerateup to 2 hrs. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 10 servings | |
| Calories 326 | |
| Calories from Fat 106 | 33% |
| Total Fat 12.08g | 15% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.28g | |
| Cholesterol 0mg | 0% |
| Sodium 181mg | 8% |
| Potassium 319mg | 9% |
| Total Carbs 44.69g | 12% |
| Dietary Fiber 5.0g | 17% |
| Sugars 2.69g | 2% |
| Protein 9.69g | 16% |
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