Pasta, Red Bean, and Parsley Toss

• 8 ounces medium pasta shells
• 3 cups fresh broccoli florets, cut in bite sized pieces
• 1 tablespoon olive oil
• 1 12 cups onions, chopped
• 1 (15 ounce) can red beans, drained reserving 1/4 cup of liquid
• 12 cup chicken broth
• 1 12 teaspoons chili powder
• 12 cup parmesan cheese, shaved
• 14 cup fresh parsley, snipped

1. Cook pasta according to package directions; add broccoli during the last 3 minutes of cooking.
2. Drain pasta and broccoli.
3. Meanwhile, heat oil in a skillet over medium heat; add onions, season with about 1/2 teaspoon salt and cook until onion is tender, about 5 minutes.
4. Increase heat to medium high and add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder; cook, stirring a bit, for 2 minutes to heat through.
5. Add cheese and parsley, stirring until cheese is melted.

pasta shells, fresh broccoli florets, olive oil, onions, red beans, chicken broth, chili powder, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/pasta-red-bean-and-parsley-toss-450446 (may not work)