Ingredients
- 2 Tbsp Vegetable Oil
- 3 cloves Garlic Minced
- 1/4 tsp Crushed Red Pepper
- 8 ounces Spaghetti Noodles Whole wheat
- 16 ounces Broccoli Frozen
- 15 ounces Cannellini Beans Low-sodium, rinsed and drained
- 1 cup Vegetable Broth Low-sodium
- 1/2 tsp Salt
- 1/2 cup Parmesan Cheese
Equipment
- Stovetop
- Saucepan
- Large Pot
Instructions
- Add oil to large sauté pan. Sauté minced garlic and crushed red pepper flakes on low until translucent, about 3-4 minutes.
- In a large pot, add pasta to boiling water and cook according to package directions.
- Add chopped broccoli to garlic mixture. Cook over medium heat, stirring to coat broccoli, for another 3-4 minutes.
- Add drained and rinsed beans to pan along with vegetable broth and salt. Mix until well combined. Simmer for at least 5 minutes.
- Drain pasta and add to pan along with parmesan cheese. Stir broccoli mixture into pasta.
- Transfer to serving dish. Drizzle with additional olive oil and parmesan cheese, if desired.
Nutrition
Nutrition Facts
Garlicky Cannellini Broccoli Pasta
Amount per Serving
Calories
443
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
9
mg
3
%
Sodium
998
mg
43
%
Potassium
508
mg
15
%
Carbohydrates
68
g
23
%
Fiber
10
g
42
%
Sugar
4
g
4
%
Protein
21
g
42
%
Vitamin A
966
IU
19
%
Vitamin C
102
mg
124
%
Calcium
282
mg
28
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broccoli, Cannellini Beans, Garlic, Olive Oil, Parmesan Cheese, Salt, Spaghetti, Vegetable Broth