This broccoli, cauliflower, and pasta dish with cannellini beans is a kid-pleasing meal that's a great alternative to plain pasta and butter.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
387 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until almost (but not quite) done, about 9 minutes. Drain.
Step 2
Meanwhile, heat oil in a large pot over medium heat. Add garlic and cook until golden, 2 to 4 minutes. Add broccoli and cauliflower florets; cook for 1 minute. Stir in 1/4 teaspoon salt, cover, and cook for 3 minutes.
Step 3
Add beans, broth, butter, pepper, and remaining 1/4 teaspoon salt; cook until beans are warm and sauce thickens slightly, about 5 minutes.
Step 4
Add pasta; cook and stir until heated through, about 1 minute. Sprinkle with Parmigiano-Reggiano cheese.
Ingredients
2 tablespoons butter
4 cloves garlic, sliced
2 cups cauliflower florets
12 ounces penne pasta
3 cups broccoli florets
2 tablespoons extra-virgin olive oil
1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
0.25 teaspoon black pepper
0.5 cup grated Parmigiano-Reggiano cheese
0.5 teaspoon salt, divided
0.66666668653488 cup low-sodium vegetable or chicken broth