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Pesto Pasta with Broccoli and White Beans: A Quick Delight!


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  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A quick and delicious recipe for Pesto Pasta with Broccoli and White Beans, perfect for a healthy meal.


Ingredients

Scale
  • 8 ounces pasta (your choice, such as penne or fusilli)
  • 2 cups broccoli florets
  • 1 can (15 ounces) white beans, drained and rinsed
  • 1 cup basil pesto (store-bought or homemade)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli, reserving about ½ cup of the pasta water.
  2. In the same pot, return the drained pasta and broccoli. Add the white beans, basil pesto, olive oil, garlic powder, and a splash of the reserved pasta water. Toss everything together until well combined. If the mixture is too dry, add more pasta water as needed.
  3. Season with salt and pepper to taste. Serve immediately, topped with grated Parmesan cheese if desired.

Notes

  • For added protein, consider including grilled chicken or shrimp.
  • Substitute the broccoli with other vegetables like spinach, kale, or asparagus for a different flavor profile.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Boiling and Tossing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 10g
  • Protein: 15g
  • Cholesterol: 5mg