Vegetable Lasagna Toss

super healthy and quick pasta recipe in the new Good Housekeeping (June 07)

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces  lasagna noodles
• 1  tablespoon extra virgin olive oil
• 2  garlic cloves, crushed with press
• 12  ounces broccoli florets
• 1  cup low sodium chicken broth
• 15  ounces white kidney beans, drained and rinsed (cannellini)
• 3  large tomatoes, coarsely chopped
• 1⁄3 cup  freshly grated romano cheese

Directions

1. 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.
2. 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.
3. Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles.