Broccoli Garbanzo Pasta

Yesterday I had amazing motivation and was going to do both core and spin class back-to-back. But to my despair all of the bikes were occupied once I completed working my midsection. Since I was already at the gym with the mindset to sweat for 2 hours straight, I decided to jump on an elliptical instead. Upon completion, I idiotically dismounted before it completely stopped spinning and it rammed into my left ankle. Stupid stupid stupid! Don’t do what I did. Unless you like having a swollen, stiff ankle.

To add insult to (literal) injury, after consulting with my checking account I realized that it has become quite skinny a bit too early in the month. Since my biggest expense is the grocery store (is that sad?) I made this meal out of things I already had in the fridge and pantry. Thankfully I had some fresh things on hand still but that won’t last long as the month rolls along. Oh the downfall of being a graduate student and a lover of cooking and baking! But for now, this meal was creamy, wonderful and filling. Couldn’t ask for more! Unless it could have ankle/moron healing powers too.

Ingredients:

13.25 oz box whole wheat Rotini

2 Tbsp olive oil

3 garlic cloves, minced

3 cups broccoli florets

15 oz can garbanzo beans or chickpeas, rinsed and drained

2/3 cup white wine or vegetable broth

1 Tbsp Italian seasoning

Salt and pepper

2/3 cup milk

10 oz container Philadelphia Italian Cheese & Herb Cooking Creme

1/2 cup shredded Parmesan cheese, divided

Directions:

  1. In a large saucepan, cook pasta according to package directions.  Drain and keep warm.
  2. Meanwhile, in a large nonstick skillet saute garlic in olive oil for 1 minute. Add the broccoli, beans, wine or broth, Italian seasoning, and salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
  3. In a small bowl, combine milk and cooking cream until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Serve over cooked pasta. Sprinkle with remaining cheese.

Source: Adapted from Allrecipes

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