Rigatoni wiht Broccoli, Beans, and Basil

This one was just ok to us.  Kids ate it, but was kind of blah.  I might make again, but will definitely spice it up.  Once again a recipe from Better Homes and Gardens Fast and Healthy edition. 

8 oz dried rigatoni
2 cups broccoli florets
1 19 oz can cannellini beans (rinsed and drained)
2 tsp minced garlic
4 Tbsp olive oil
1/4 cup fresh basil
1/2 tsp salt
2 slices of bread, cut into pieces
1/4 tsp crushed red pepper
finely shredded lemon peel


Cook pasta according to package directions.  Add the broccoli to the last 5 minutes or cooking.  Drain, reserve 3/4 cup of pasta water.  Keep pasta and broccoli warm in pot.  In large bowl combine beans, garlic and 3 tbsp of oil.  Mash 1/2 the bean mixture.  Stir in basil, salt and reserved water.  Combine bean mixture with pasta in pot.  In skillet heat 1 tbsp oil over medium and add bread cubes.  Can add 1/4 tsp crushed red pepper.  Cook for about 1-2 minutes or until crisp.  Top pasta with croutons and serve.

omit croutons for Daniel Fast friendly and use whole wheat pasta. 

Jill