Pasta, Red Bean, and Parsley Toss

I found this recipe in "Better Homes and Gardens" magazine and it made a terrific, tasty, easy lunch that was inexpensive. It tasted good both hot and room temperature, so it was ideal to take to work.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces medium pasta shells
• 3  cups fresh broccoli florets, cut in bite sized pieces
• 1  tablespoon olive oil
• 1 1⁄2 cups onions, chopped
• 1 (15 ounce) can  red beans, drained reserving 1/4 cup of liquid
• 1⁄2 cup chicken broth
• 1 1⁄2 teaspoons chili powder
• 1⁄2 cup parmesan cheese, shaved
• 1⁄4 cup fresh parsley, snipped

Directions

1. Cook pasta according to package directions; add broccoli during the last 3 minutes of cooking.
2. Drain pasta and broccoli.
3. Meanwhile, heat oil in a skillet over medium heat; add onions, season with about 1/2 teaspoon salt and cook until onion is tender, about 5 minutes.
4. Increase heat to medium high and add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder; cook, stirring a bit, for 2 minutes to heat through.
5. Add cheese and parsley, stirring until cheese is melted.