• 1-1/2 tsp. olive oil
• 2 cloves garlic, crushed
• 2/3 cup vegetable or chicken stock
• 1 lb. canned black beans, rinsed and drained
• 1/8 tsp. chili pepper flakes
• 2 Tbs. pesto pasta dressing
• 6 ounces small shell pasta
• 3/4 lb. broccoli florets
• 2 Tbs. grated Parmesan cheese

Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 1 minute. Stir in stock, beans and chili pepper flakes. Simmer 5 minutes or until sauce begins to thicken.

Stir in pesto and set aside. While sauce is cooking, cook pasta in boiling salted water 7 minutes or until almost tender. Add broccoli and cook another 4-5 minutes or until broccoli is almost tender and pasta is al dente.

Drain thoroughly. Transfer pasta and broccoli to sauce and toss until coated. Season with salt and pepper to taste. Serve with Parmesan.

Per serving: calories 473, fat 7.9g, 15% calories from fat, cholesterol 2mg, protein 20.3g, carbohydrates 81.5g, fiber 12.2g, sugar 7.8g, sodium 282mg, diet points 8.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 5.1, Lean meat: 0.1, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.0

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