Pasta with Pesto, Beans, & Broccoli

Name: Pasta with Pesto, Beans, & Broccoli Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 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

Minutes to Prepare: 5
Minutes to Cook: 10

Number of Servings: 8

Ingredients

8 ounces Barilla Plus penne pasta1 pound broccoli, cut into 2-inch pieces1 14-ounce carton broth (chicken or vegetable)1/2 teaspoon dried crushed red pepper1 15-ounce can cannellini (white kidney beans), rinsed, drained1 7-ounce container purchased pesto1 tablespoon white wine vinegar

Directions

Cook pasta in large pot of boiling salted water 3 minutes. Add broccoli and boil until broccoli is just crisp-tender and pasta is just tender but still firm to bite, stirring occasionally, about 5 minutes longer. Drain pasta and broccoli , reserving 1/2 cup cooking liquid. Return pasta and broccoli to pot.

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)

Servings Per Recipe: 8

Nutritional Info Amount Per Serving