Whole-Family Pasta with Broccoli and Cauliflower recipe

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Ingredients

12 ounces penne or fusilli pasta
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
3 cups broccoli florets
2 cups cauliflower florets
½ teaspoon salt
⅔ cup low-sodium vegetable or chicken broth
2 tablespoons butter
1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
¼ teaspoon black pepper
½ cup grated Parmigiano-Reggiano cheese

Nutrition Info

387 calories
carbohydrate: 56.2 g
cholesterol: 16 mg
fat: 12.3 g
fiber: 14.8 g
protein: 15.4 g
saturatedFat: 4.5 g
servingSize: -
sodium: 394.9 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.

  2. 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.

  3. Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

Recipe Yield

12 cups

Recipe Note

Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!

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