Pasta for ‘Tween Season

It’s that ‘twixt and ‘tween time of year when the vegetables of winter haven’t quite given way to those of spring. Broccoli production, for example, is slowing down and tomatoes have just started to be plentiful again, so I wouldn’t want to bet dinner on being able to find perfect produce. Instead, I prefer to make pastas such as Linguine With Black Beans and Broccoli, which scrumptiously exploit the last of the old and the first of the new.

LINGUINE WITH BLACK BEANS AND BROCCOLI

1/4 cup olive oil

1 large white onion, chopped

5 large cloves garlic, crushed and minced

1 sweet red pepper, sliced into thin strips

6 cups fresh broccoli florets

2 cups fresh Roma tomatoes, peeled and seeded, or 2 cups canned tomatoes, drained

3 tablespoons tomato paste

2 teaspoons dried basil, crumbled

2 teaspoons dried oregano, crumbled

1 cup cooked black beans

Salt

Freshly ground pepper

1 pound linguine

Freshly grated Parmesan cheese

Heat olive oil in large skillet and saute onion, garlic and sweet red pepper until onion is translucent. Add broccoli and continue to saute 2 minutes, or until florets turn bright green.

Add tomatoes, tomato paste and 1/3 cup water. Stir in basil, oregano and black beans. Simmer over low heat 10 minutes, until mixture thickens, but does not become dry. Season to taste with salt and pepper.

Cook linguine al dente according to package directions. Drain and toss with black bean mixture. Serve sprinkled with Parmesan cheese. Makes 4 to 6 servings.