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Ingredients

1 (1 pound) package whole-wheat penne pasta ¼ cup olive oil ½ whole head garlic, slivered ½ teaspoon crushed red pepper flakes 2 bunches baby broccoli (such as Broccolini®) 1 (14.5 ounce) can fava beans, rinsed and drained ¼ cup sun-dried tomatoes 2 tablespoons grated Parmesan cheese

Nutrition Info

736.3 calories carbohydrate: 113.4 g cholesterol: 2.2 mg fat: 16.8 g fiber: 15.4 g protein: 35 g saturatedFat: 2.3 g servingSize: - sodium: 425.6 mg sugar: 8.8 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked through yet firm to the bite, about 11 minutes, drain.
While the pasta cooks, heat the olive oil in a skillet over medium heat. Cook the garlic and red pepper flakes in the hot oil briefly, about 1 minutes. Stir the broccolini into the garlic, cook and stir together for 5 minutes. Add the fava beans and sun-dried tomatoes and cook until the beans are completely warmed, 3 to 4 minutes. Remove from heat and toss with the drained pasta in a large bowl. Sprinkle with the Parmesan cheese to serve.

4 servings

Tuscan vegetarian comfort food. Omit the cheese to make it vegan.