Vegetable Lasagna Toss
"super healthy and quick pasta recipe in the new Good Housekeeping (June 07)"
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 226.79 g lasagna noodles
- 14.79 ml extra virgin olive oil
- 2 garlic cloves, crushed with press
- 340.19 g broccoli florets
- 236.59 ml low sodium chicken broth
- 425.24 g white kidney beans, drained and rinsed (cannellini)
- 3 large tomatoes, coarsely chopped
- 78.78 ml freshly grated romano cheese
directions
- Heat 5 to 6 quart covered sauce pot of salted water to boiling over high heat. Add noodles and cook until tender, about 2 minutes longer than directions on package.
- Meanwhile, in non-stick skillet heat oil over medium heat, add garlic and broccoli and cook 1 minute, stirring frequently. Add broth; cover and cook 2 to 3 minutes or until broccoli is very tender. Stir in tomatoes; remove from heat.
- Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles.
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RECIPE SUBMITTED BY
I am 29 and a stay at home mom to 3 kids, 2 little girls with a sweet little boy sandwiched in between. I love to decorate cakes and make other sweets. I also love cooking healthy fresh whole food dishes, I have to balance out the sweets somehow. On Saturday evenings we entertain friends and try new recipes out and have a big meal together and enjoy the joy that comes around when good food and good company combine! I watch a little boy during the week and my husband works with his father in the family HVAC business. We love to tackle home projects and my husband usually gets the pay off with a really yummy meal. I write and do a little bit of artwork but most of it is translated into cakes now. We love to spend time outside and manage to have a small garden in the backyard that we can eat out of during the summer. I think it would be awesome to have some chickens for eggs and as pets but the neighborhood doesn't allow it so we will have to wait till we move back into the woods again.
