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Pasta, Red Bean, and Parsley Toss

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“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:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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