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Ingredients: 2 Tablespoon(s) Butter 3 Garlic cloves, minced 2 Onions, chopped 2 Carrots, diced 1 Tablespoon(s) Red wine vinegar 1/2 Teaspoon(s) Dried rosemary, crushed 1/2 Teaspoon(s) Pepper 1 Pinch(s) Hot pepper flakes 3 Cup(s) Spaghetti sauce 19 Ounce(s) kidney beans 2 Cup(s) Rotini pasta 2 Cup(s) Broccoli, chopped 1/3 Cup(s) Romano cheese, fresh grated Directions: In nonstick skillet, melt butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 minutes or until softened. Stir in vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans; set aside. Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes. Add broccoli; [tip: peel broccoli stalks so that they will cook in the same amount of time as the florets.] cook for about 1 minute or until pasta is almost tender and broccoli is bright green and still crisp. Drain and return to pot. Stir in tomato mixture. Pour into greased 8-inch square baking dish; sprinkle with Romano cheese. Cover with foil. [Can be prepared to this point and cooled in refrigerator. Cove and refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes before baking. Add 30 minutes to baking time.] Bake in 350F 180C oven for about 35 minutes or until heated through. Broil, uncovered, for about 2 minutes or until browned and bubbly. Serve with crisp cucumber and red onion salad. Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g carbohydrate, very high source fibre, good source calcium, excellent source iron
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