"Whatever's in the Fridge" Pasta for One

As the name suggests, I threw this pasta together last night with whatever I could find in the fridge and pantry. It actually turned out pretty tasty and satisfying (plus it's quick and nutritious) so I thought I would share it here with you. Happy weekend!

Ingredients:

-2 oz. dry organic whole wheat rigatoni (or short pasta of your choice)
-1/3 cup canned Great Northern or cannellini beans, drained and rinsed
-1/2 cup of broccoli and cauliflower, cut into florets
-1 clove of garlic, minced
-pinch of crushed red pepper flakes
-1 Tbsp. olive oil
-salt and pepper
-grated Parmesan cheese

Directions:

Bring a small pot of water to a boil. Add a generous pinch of salt and then the pasta. Stir occasionally.

While the pasta cooks, heat the olive oil in a small skillet. Add the garlic and cook, stirring, for about 30 seconds. Add the crushed red pepper and cook for another 30 seconds, stirring. Add the beans and season to taste with salt and pepper. Let the beans hang out and cook for a few minutes.

When the pasta is about half done, add the broccoli and cauliflower florets to the boiling water with the pasta. Continue cooking until both pasta and veggies are al dente. Drain pasta and veggies (but not too thoroughly, you want a little bit of the cooking water) and add to the skillet with the beans, stirring until combined. Season with more salt and pepper if desired, add a splash more olive oil if the pasta seems dry, and serve with grated Parmesan.

Buon appetito!