Description
A vibrant celebration of pasta, fresh broccoli, and creamy white beans, all coated in a delicious basil pesto.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 2 cups broccoli florets (fresh or frozen)
- 1 can (15 oz) white beans, drained and rinsed (Cannellini preferred)
- 1 cup basil pesto (store-bought or homemade)
- 2 tbsp olive oil (extra virgin)
- Salt and pepper to taste
- Parmesan cheese (optional)
Instructions
- Cook the pasta: Boil a large pot of salted water, add the pasta, and cook according to package instructions (8-10 minutes). Add the broccoli in the last 3 minutes.
- Drain and mix: Once done, drain the pasta and broccoli together, and return to the pot.
- Add the good stuff: Stir in the white beans, pesto, and olive oil until well combined. Heat on low for 2-3 minutes.
- Season: Adjust taste with salt and pepper.
- Serve: Serve warm, topped with Parmesan and a drizzle of olive oil.
Notes
Best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Consider using chicken or vegetable broth for cooking pasta for more flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 5mg
Keywords: pesto pasta, broccoli, white beans, vegetarian dinner
