I would recommend
using less pasta, adding butter at the end, maybe more garlic and possibly tossing some parmesan in there too.
Used half and half which still worked but next time would add a
little less pasta liquid.
I love me some pasta so I like trying to find ways to make hearty healthy sauces that make you
eat less pasta and more protein & veggies.
Since I'm not raw - just trying to eat
way less pasta and more raw food - I can use organic peanut butter.
This could have been avoided if I had checked out a couple other recipes --(something I usually do) for comparison — like this pasta fagioli from SkinnyTaste or this Crockpot Pasta Fagioli from A Year of Slow Cooking — which both call for a
lot less pasta.
I'll make it again
with less pasta to keep it creamier, and regular broccoli.
Coscos is made of semolina, what you are useing in the recipe is called PETITIM which is a kind of
egg less pasta.
I'll definitely make again in future, maybe with more zucchini and
less pasta to make it a bit lighter.
Less pasta, more broccoli.