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Garlicky Cannellini Broccoli Pasta
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Garlicky Cannellini Broccoli Pasta

Course Main Course
Keyword Broccoli, Cannellini Beans, Garlic, Olive Oil, Parmesan Cheese, Salt, Spaghetti, Vegetable Broth
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Calories 443kcal
Author Hannaford

Equipment

  • Stovetop
  • Saucepan
  • Large Pot

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

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

Calories: 443kcal | Carbohydrates: 68g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 998mg | Potassium: 508mg | Fiber: 10g | Sugar: 4g | Vitamin A: 966IU | Vitamin C: 102mg | Calcium: 282mg | Iron: 4mg