Yummy Pasta

By Melissa H.

1 bag penne noodles

1 tablespoon extra virgin olive oil

2 gloves garlic, crushed with press

1 bag (12 oz) broccoli florets

1 can chicken broth

1 can white kidney beans (cannellini), drained

and rinsed

1 can petite diced tomatoes

1/3 cup freshly grated romano cheese, plus

additional for serving

1. Heat 5 to 6 quart covered saucepot of salted water to boiling over high heat. Add noodles and cook just until tender.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat; add garlic and broccoli and cook 1 minute stirring frequently. Add broth; cover and cook 8 minutes. Stir in beans; cover and cook 2-3 minutes longer or until broccoli is very tender. Stir in tomatoes

3. Drain noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles. Serve with additional Romano if you like