Description
An easy and filling mid-week meal.
Ingredients
- • 1 generous head of broccoli
- • 4 tbsp olive oil
- • kosher salt
- • 1 28 oz can Italian tomatoes
- • 2 cloves garlic, minced
- • 1 can white beans (kidney, cannellini or navy), rinsed & drained
- • 4 – 8 oz roast lamb or beef, diced
- • 16 oz short pasta, such as penne
- • grated Parmesan cheese
Instructions
- Put the pasta water on to boil. Preheat oven to 500 degrees (450 on convection if available).
- Cut the broccoli into 1″ florets and the stems into 1/2″ pieces. Spread on a rimmed cookie sheet and drizzle with olive oil. Sprinkle generously with kosher salt. Using your hands, ensure each piece is coated with the oil & salt. Roast in the oven, stirring every 5 minutes until the pieces are browned and crispy, about 15 minutes.
- Meanwhile, cook the pasta until al dente.
- In a large skillet over medium heat, warm 2 tbsp of olive oil. Gently saute the garlic until fragrant, about a minute. Add the Italian tomatoes, crushing them into small pieces. Cover the pan and cook, about 5 minutes. Add the drained white beans and leftover beef or lamb and saute until heated throughout. Add the roasted broccoli. Stir to combine.
- Thoroughly drain the pasta. Ladle a generous portion of the sauce over each serving, and sprinkle with Parmesan cheese. Serve immediately.
Nutrition
- Serving Size: 4