Spacer Ziti with Broccoli and White Beans
  | Asymmetry | Cooking | Ziti with Broccoli and White Beans |



Half this recipe serves 2 or 3 people, depending on how much you like to eat. If you're ever tempted to fix this with that "cooking wine" they sell at the grocery store, don't. It works for some recipes but is too salty for this.

1 lb ziti
8 cups broccoli florets
3 Tbsp. olive oil
4 garlic cloves, minced
2 cups dry white wine
2 cans (14-16 oz.) white cannellini beans, drained and rinsed
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper


  1. In a large pot of boiling salted water, cook ziti until tender but still firm, 10-12 minutes. During the last 2-3 minutes of cooking, add broccoli so that florets are crisp-tender when pasta is done (if you like your vegetables a bit less crunchy, add them sooner). Drain into a colander.
  2. Meanwhile, heat oil in a large skillet. Add garlic and cook over medium heat, stirring, 1 minute. Add wine and white beans. Bring to a boil, reduce heat to medium, and cook until liquid is slightly reduced, about 5 minutes. Add reserved cooked broccoli.
  3. Toss pasta with sauce, add cheese, toss again. Season with salt and pepper to taste.

Serves 8 (according to the book, anyway)

Beverly Cox. 365 Great 20-Minute Recipes. (HarperCollins. New York: 1995), 59.

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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson