Vegan Broccoli, Grape Tomatoes, White Beans and Whole Wheat Pasta

Yield: 2-3 servings

What a satisfying supper this pretty dish turned out to be. The original recipe called for broccoli rabe and no pasta. Since rabe isn’t always available where I shop, I substituted broccoli florets and, always looking for ways to boost protein in my meals, I added a tiny bit of whole wheat pasta, since it can be a little heavy. Though I love whole wheat pasta for nutritional, taste and texture reasons, a pasta that is whiter in color–like regular bow ties–would create a prettier visual contrast, as the white beans and whole wheat pasta are almost identical in color.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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