-
1
In nonstick skillet, heat butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 min or possibly till softened.
-
2
Stir in vinegar, rosemary, pepper and warm pepper flakes; cook, covered, for about 15 min or possibly till onions are very soft.
-
3
Stir in sauce; bring to boil.
-
4
Reduce heat; simmer for about 5 min or possibly till thickened.
-
5
Stir in beans; set aside.
-
6
Meanwhile, in large pot of boiling salted water, cook pasta for 5 min.
-
7
Add in broccoli; [tip: peel broccoli stalks so which they will cook in the same amount of time as the florets.]
-
8
cook for about 1 minute or possibly till pasta is almost tender and broccoli is bright green and still crisp.
-
9
Drain and return to pot.
-
10
Stir in tomato mix.
-
11
Pour into greased 8-inch square baking dish; sprinkle with Romano cheese.
-
12
Cover with foil.
-
13
[Can be prepared to this point and cooled in refrigerator.
-
14
Cove and chill for up to 4 hrs.
-
15
Let stand at room temperature for 30 min before baking.
-
16
Add in 30 min to baking time.]
-
17
Bake in 350F 180C oven for about 35 min or possibly till heated through.
-
18
Broil, uncovered, for about 2 min or possibly till browned and bubbly.
-
19
Serve with crisp cucumber and red onion salad.
-
20
carbohydrate, very high source fibre, good source calcium, excellent source iron
-
21
Kitchen
