Pasta with Broccoli and Beans

1           tablespoon olive oil
1/2        cup chopped onion
1/8        teaspoon (or more to taste) crushed red pepper flakes
4-5        cloves garlic, minced
1 1/2     cups cooked* large or baby lima beans or 1 can (15 oz.) butter beans, drained
1           can (14.5 oz.) no salt diced tomatoes, undrained
1           can (2.25 oz.) sliced olives, drained
8           oz. elbow or other small pasta shape
2           cups fresh or frozen broccoli florets
1           tablespoon grated Parmesan cheese, plus additional cheese to pass
Freshly ground black pepper to taste

*1/2 cup dry makes 1-1/2 cups cooked.

In a medium skillet, heat oil and sauté onion and red pepper flakes about 5 minutes; add garlic and cook 1 minute more. Add beans, tomatoes and olives. Simmer, covered, 5 minutes. Cook pasta according to package directions. About 3 minutes before pasta is done, add broccoli. Bring to boil again and cook, stirring, until tender, 3-5 minutes. Drain pasta and broccoli and return to pot. Add bean-tomato mixture, Parmesan and black pepper. Stir to blend. Serve with additional Parmesan cheese. Makes 7 cups. Serves 4.

Nutritional Information per Serving:
Calories 399, Protein 16 g, Carbohydrates 68 g, Fat 8 g, Calories from fat 17%, Cholesterol 1 g, Fiber 10 g, Folate 107 mcg, Sodium 593 mg