1 pound wholegrain spaghetti, broken into two-inch pieces and cooked according to package instructions until al dente.
1 bulb of garlic (about 12 cloves), peeled and thinly sliced
1 cup dry navy beans or 3 cups canned.. If you’re using dry navy beans, cover with a couple of inches of water, bring to a boil, cover the pot, and let the beans simmer 1-2 hours or until tender.
1 head of broccoli, cut into slim florets
1 medium onion, sliced
Juice of 1 lemon
1 tsp red pepper flakes
Lots of ground black pepper and salt to taste
1 tbsp extra virgin olive oil
1 packed cup parsley, minced