1 ½ cup whole wheat penne pasta
4-5 cups water
1 large broccoli head, cut into 1-inch pieces
1/3 cup water
2-3 Tbsp oil
4 large garlic cloves, minced
1 medium red onion, thinly sliced
2 Roma tomatoes, seeded & diced
1 (15oz.) can white beans, drained & rinsed
2 cups spinach, chopped
¼ - ½ cup olive oil
¼ cup balsamic vinegar
¼ Tbsp red wine vinegar
1 tsp dried oregano
½ tsp black pepper
¼ tsp salt
¼- ½ tsp red pepper flakes
½ cup fresh parsley, minced
½ cup (4 oz.) parmesan cheese, shredded
In a medium pot bring water to a boil. Add pasta and reduce heat to medium, cook for 12-14 minutes or until al dente. Drain pasta and set aside.
Make Balsamic Sauce while pasta is cooking: In a small bowl, whisk together all sauce ingredients except oil. Then slowly drizzle in the oil while whisking until completely emulsified. Set aside for later.
Prepare all vegetables while pasta is cooking.
Heat a large skillet on high, add broccoli and 1/3 cup of water, and cover with a lid. Steam for 2 minutes—until broccoli turns bright green. Drain broccoli if necessary.
Heat the same skillet to medium high, drizzle 2 Tablespoons oil, sauté broccoli and red onion for about 2-3 minutes. Add garlic, tomato, white beans, and spinach sauté for another 1-2 minutes.
Add pasta and Balsamic Sauce, stir until all ingredients are evenly coated with sauce – about 2-3 minutes. Taste and adjust seasoning if necessary.
Garnish and serve.