Garlicky Cannellini Broccoli Pasta

This Garlicky Cannellini Broccoli Pasta recipe from a Hannaford Dietitian is a flavorful and satisfying dish that combines pasta, broccoli, and creamy cannellini beans. It's a quick, nutritious meal for any day of the week.

Course Main Course

Keyword Salt, Broccoli, Cannellini Beans, Spaghetti, Garlic, Vegetable Broth, Parmesan Cheese, Olive Oil

Cooking Method Stovetop

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 443kcal

Author Hannaford

Equipment

Stovetop
Saucepan
Large Pot

Ingredients

2 Tablespoons Vegetable Oil
3 cloves Garlic Minced
¼ teaspoon Crushed Red Pepper
8 ounces Spaghetti Noodles Whole wheat
16 ounces Broccoli
15 ounces Cannellini Beans Low-sodium, rinsed and drained
1 cup Vegetable Broth Low-sodium
½ teaspoons Salt
½ 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