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![]() ![]() ![]() ![]() Ingredients 10 oz (300 g) fusili pasta 4 cups (1 L) broccoli, sliced 1 tsp (5 mL) butter 3 cloves of garlic, minced 1 red bell pepper, finely sliced 1/2 tsp (2 mL) chili pepper flakes 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper 2 cups (500 mL) milk 2 tbsp (30 mL) all purpose flour 1 can (19 oz/540 mL) red or white kidney beans, drained and rinsed 3 tbsp (45 mL) white wine vinegar, divided 1/2 cup (125 mL) Canadian Provolone cheese, grated Preparation Cook the pasta in boiling, salted water, adding the broccoli 3 minutes before its done. Drain and return to pot. In a non-stick frying pan, melt butter over medium heat. Sautee the red pepper, chili pepper flakes, salt and pepper for 3 minutes. In a bowl, add a little milk to the flour, mixing until its a smooth paste. Stir in remaining milk. Pour the flour mixture into the frying pan, together with the beans. Cook, stirring, until the mixture has thickened. Add the pasta with 2 tbsp (30 mL) vinegar. Add pepper and vinegar to taste. Sprinkle with the cheese.
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beans, broccoli, pasta, pepper, sweet |
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