Pasta with Pesto, Beans, & Broccoli

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Nutritional Info
  • 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

View full nutritional breakdown of Pasta with Pesto, Beans, & Broccoli calories by ingredient


Introduction

Crusty 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
Number of Servings: 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



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)