- 12 ounces penne or fusilli pasta
- 4 cloves garlic, sliced
- 2 tablespoons extra-virgin olive oil
- 3 cups broccoli florets
- 2 cups cauliflower florets
- 1/2 teaspoon salt
- 2/3 cup low-sodium vegetable or chicken broth
- 2 tablespoons butter
- 1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmigiano-Reggiano cheese
- Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
- Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
- Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.
05/13/2018
recipepes.com
Whole-Family Pasta with Broccoli and Cauliflower, recipe
PT15M
PT1H
5
455 calories
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