8 oz rigatoni
2 cups fresh broccoli florets
1 (19 oz can) cannellini beans, rinsed, drained
2 tsp. minced garlic
1/4 cup olive oil
1/4 cup snipped basil leaves
2 slices bread, cut into small cubes
1/4 tsp. red pepper flakes

In a large pot, cook pasta, adding broccoli the last 5 minutes of cooking time. Reserve 3/4 cup pasta water. Drain pasta and broccoli, return to pan.

In a large bowl, combine beans, garlic and 3 tablespoons oil. Mash 1/2 cup of bean mix. Stir in basil, water and 1/2 teaspoon salt. Stir into pasta. Cover, keep warm.

For croutons: In a skillet heat remaining oil over med heat. Add bread cubes and red pepper. Cook, stirring for 1-2 minute or until crisp. Top pasta with croutons.

Submitted by: Sherry Monfils