Featured Posts
Recent Articles

Vegetable Lasagna Toss

Vegetable Lasagna TossBeans are a great low-fat source of protein. Add broccoli and you'll get a healthy dose of fiber, too. Plus, the broccoli and tomatoes are loaded with vitamins and cancer-fighting phytochemicals. The Romano provides full flavor (and calcium) without adding much fat.

Ingredients


8 ounce(s) lasagna noodles
1 tablespoon(s) extra-virgin olive oil
2 clove(s) garlic, crushed with press
1 bag(s) (12 ounces) broccoli florets
1 cup(s) low-sodium chicken broth
1 can(s) (15 to 19 ounes) white kidney beans (cannellini), drained and rinsed
3 large tomatoes, coarsely chopped
1/3 cup(s) freshly grated Romano cheese, plus additional for serving

Directions


1.Heat 5- to 6-quart covered saucepot of salted water to boiling over high heat. Add noodles and cook until just tender, about 2 minutes longer than label directs.

2.Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat; add garlic and broccoli and cook 1 minute, stirring frequently. Add broth; cover and cook 8 minutes. Stir in beans; cover and cook 2 to 3 minutes longer 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. Serve with additional Romano if you like.


Please Note: If you like this post then please help us by clicking on LIKE on our facebook page or the right hand side of the post. Share this post with your friends and relatives and subscribe Email updates to get latest new directly in your inbox. Thanks.. :)
Share and Enjoy:

0 comments for this post

Leave a reply

We will keep You Updated...
Sign up to receive all
interesting site updates!
Subscribe via RSS Feed subscribe to feeds
Popular Posts
Recent Stories
Connect with Facebook
Recomended
Random Posts
Stats Counter
Search Site
Archives