8 oz. mostaccioli (tube-shaped pasta) or rotini (spiral pasta)
4 cups small broccoli florets
1 (14.5-oz.) can diced tomatoes with garlic and onion
1 (15-oz.) can cannellini beans, drained, rinsed
1/2 cup pitted Kalamata olives, halved
2 tablespoons olive oil
1 cup crumbled feta cheese, divided
1. Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking. Drain; return to pot.
2. Meanwhile, cook all remaining ingredients except cheese in large skillet over medium heat 3 minutes or until heated through, stirring occasionally. Toss pasta with sauce and 3/4 cup of the cheese; sprinkle with remaining 1/4 cup cheese.
4 (generous 2-cup) servings
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