Ingredients
- 1/4 cup olive oil
2 tablespoons garlic , coarsely chopped
1/4 cup onion , thinly sliced
14 oz portabella mushrooms, sliced
8 fresh basil leaves , chopped
2 tablespoons flat leaf parsley , chopped
18 ounces canned cannellini beans , rinsed and drained
2 cups chicken stock
1/4 cup unsalted butter
1 cup grated romano cheese
salt & freshly ground black pepper
16 ounces rigatoni pasta
8 -10 spears broccoli , each about 3-inch long
Description
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