- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 267.6
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 464.3 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 4.3 g
- Protein: 7.9 g
Pasta with Pesto, Beans, & BroccoliSubmitted by: MRS243
IntroductionCrusty bread and radicchio with Italian dressing make nice sides. End with red grapes and anise-dusted sugar cookies.
Recipe adapted from epicurious.com Crusty bread and radicchio with Italian dressing make nice sides. End with red grapes and anise-dusted sugar cookies.
Recipe adapted from epicurious.com
8 ounces Barilla Plus penne pasta
1 pound broccoli, cut into 2-inch pieces
1 14-ounce carton broth (chicken or vegetable)
1/2 teaspoon dried crushed red pepper
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 7-ounce container purchased pesto
1 tablespoon white wine vinegar
Meanwhile, bring vegetable broth and crushed red pepper to simmer in medium saucepan. Add beans and simmer until beans are heated through, stirring frequently, about 5 minutes. Add bean mixture, pesto, and vinegar to pasta and broccoli. Stir well, adding pasta cooking liquid by tablespoonfuls if necessary. Season with salt and pepper. Serve in shallow bowls.
Serves 6-8 (1c-1-1/2c serving)