Rotini with Broccoli and Navy Beans

Last Sunday afternoon, as the sun came out and the crisp blue winter sky made an appearance, I decided it was time to get out of the house. I literally told myself, "Beth, you are getting out of the house. The laundry can wait, the blog can wait, the baby will be just fine at grandma's house. Just go." Yes, I talk to myself like that.

So I loaded up my cross-country skis, bundled up in my hubby's winter gear (one benefit of being married to a hunter), and got ready to go. Only one problem: getting out of the driveway.

Just as I was getting ready to push the truck into four-wheel drive and battle the snow drifts, I hear the distinct beep-beep-beep of heavy machinery.


The snow plow!


Thank you, Mr. Snow Plow, for clearing our street and doing a pretty decent job of not piling up the snow in front of our driveway. But maybe it helped that I was standing there taking pictures of you as you drove by, eh?

I dropped off baby at grandma’s and headed down to Riverwood golf course, which converts to cross-country ski territory in the winter (note to Bismarckians: skis available for rent at Riverwood golf shop). The trails weren’t groomed yet when I got there, but no matter. Some intrepid soul had already plowed a path through the virgin snow, so I just followed the lead.


At some point, I wondered if I was lost. What if the skier who forged these tracks really had no idea where they were going? The golf course isn’t that big, but when it’s cold out and you’re feeling your energy wane a bit, all the cottonwood trees start to look the same and the snow-covered ground seems to stretch endlessly. Should I turn around? Perhaps a bit foolhardy, I skied on and eventually came around to my starting point, feeling grateful for the beautiful day, the fresh air, and the precious moments to leisurely spend outdoors.


In order to have more time to do things like this, I find myself looking for shortcuts in the kitchen. Not Hamburger Helper shortcuts (not that there is anything wrong with that – don’t sue me, General Mills), just looking for a shorter path to getting real food on the table. I love puttering in the kitchen – I’m a food blogger, after all – but the reality of life right now is prioritization, and baby, husband, and time to maintain my own sanity, or, um, well-being, all make the cut before, say, hand-rolling my own linguini noodles.

Enter the one-pot pasta dish. You already have the pasta water boiling, so why not throw the veggies in there too? The pot and pasta are already hot, so why not throw in the sauce and let the residual heat take care of the rest? Homemade marinara sauce and fresh chopped tomatoes (in season) are great, but jarred sauce and canned tomatoes can be pretty darn decent too, so why not take advantage of that occasionally?

This dish puts all that together and then some. I’ve made it dozens of times, mostly in high school during my vegetarian days because it was one veggie dish that I could make that the rest of the family would actually eat. The one-pot adaptation is a recent change – a sign of the times, my friend, leaving a few more moments to get out and enjoy gorgeous snow days while they last.

Rotini with Broccoli and Navy Beans
Adapted from The Vegetarian Times Cookbook – if you have the time, you can steam the broccoli separately to control its texture a bit more and retain more of the nutrients, and/or make your own tomato sauce with fresh herbs and such – but just keeping it real here. My husband picks out the beans, but I love 'em in this.

1 lb. rotini
1 jar marinara sauce (I used Target brand)
1 15 oz can diced tomatoes (I used Italian seasoned Muir Glen)
1 15 oz can navy or cannellini beans
1 large bunch broccoli, cut into florets
Handful of olives, pitted and chopped

Bring pot of water to a boil. Add large pinch of salt to water, then add rotini. When rotini is almost done with about 1-2 minutes left to cook, add broccoli. While the pasta finishes cooking, drain beans in strainer, rinse and leave beans in strainer. When pasta is al dente and broccoli is tender but still a little crunchy, turn off the stove and pour pasta and broccoli over beans in the strainer to both drain the pasta and warm the beans. Transfer all back into pot and place pot on warm burner. Pour tomatoes and marinara sauce over pasta mixture; stir well. Add olives, toss and serve.