Sweet Pepper, Beans and Broccoli Pasta
10 oz (300 g) fusili pasta
4 cups (1 L) broccoli, sliced
1 tsp (5 mL) butter
3 cloves of garlic, minced
1 red bell pepper, finely sliced
1/2 tsp (2 mL) chili pepper flakes
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) milk
2 tbsp (30 mL) all purpose flour
1 can (19 oz/540 mL) red or white kidney beans, drained and rinsed
3 tbsp (45 mL) white wine vinegar, divided
1/2 cup (125 mL) Canadian Provolone cheese, grated
Cook the pasta in boiling, salted water, adding the broccoli 3 minutes before it’s done. Drain and return to pot.
In a non-stick frying pan, melt butter over medium heat. Sautee the red pepper, chili pepper flakes, salt and pepper for 3 minutes.
In a bowl, add a little milk to the flour, mixing until it’s a smooth paste. Stir in remaining milk.
Pour the flour mixture into the frying pan, together with the beans.
Cook, stirring, until the mixture has thickened. Add the pasta with 2 tbsp (30 mL) vinegar. Add pepper and vinegar to taste. Sprinkle with the cheese.