Ingredients

6 oz whole wheat pasta (use your favorite, penne is especially nice)
2 TBSP olive oil, divided
4 cloves garlic, minced
1 lb broccoli florets
1 15 oz can cannelloni beans, drained, rinsed and drained again
juice and zest of one lemon
¼ tsp salt
¼ tsp red pepper flakes
½ cup fresh basil leaves
¾ cup grated Parmesan cheese (optional)

Directions

Cook pasta according to pkg directions. Drain, reserving 1 cup of cooking liquid. Put pasta in a large serving bowl. While pasta is cooking, heat 1 TBSP of oil in a large non stick skillet over medium heat. Add garlic and cook about a minute until it is fragrant and just starts to brown. Add broccoli and 1 cup water to the skillet and cook, covered, about 5 minutes or until tender/crisp stirring occasionally. Stir beans into the skillet and heat through. Add lemon juice, zest, salt and red pepper. Add contents of skillet to drained pasta. Stir in the remaining 1 TBSP oil along with enough cooking liquid to make a sauce. Cut the basil into a chiffonade and stir into the pasta. Serve with cheese on the side.