Pasta with Provençal Basil Sauce

Ingredients

• 1 cup tightly basil leaves fresh packed
• 2 cups broccoli florets 
• 12 ounces brown-rice spaghetti whole-wheat
• 15 oz beans white canned
• 1 cup carrots shredded julienned
• 0.3 cup celery diced
• 4 cloves garlic 
• 0.5 cup onion diced
• 4 servings bell pepper 
• 0.3 cup baking potatoes diced peeled
• 0.8 cup tomatoes diced
• 0.3 cup turnip diced
• 1.5 cups vegetable broth 

Equipment

• food processor
• frying pan
• blender

Directions

1. Cut carrot, and the green and yellow zucchini skin, as described in notes, above. (Save remaining zucchini for other uses.) Set aside.
2. In a 3- to 4-quart pan over high heat, bring broth, onion, celery, turnip, and potato to boiling. Reduce heat, cover, and simmer until potato is tender to bite, about 6 minutes.
3. Add half the beans and their liquid; return to simmering, then cook, covered, for 5 to 10 minutes to blend flavors. Keep warm and set aside.
4. In a blender or food processor, whirl remaining beans and liquid, basil, and garlic until smooth. Set aside.
5. Cook pasta, uncovered, in 4 quarts boiling water and 1 tablespoon salt until almost tender to bite, about 5 minutes; after 3 minutes, add broccoli. Stir in julienned vegetables and boil until just tender to bite, about 1 minute.
6. Drain, rinse with hot water, remove broccoli, and keep foods warm.
7. Stir basil mixture into broth mixture. Spoon into 4 wide, rimmed dinner plates. Mound pasta in the center. Scatter tomato and broccoli around plate rims. Offer pepper and lemon wedges.