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
- 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.
- 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.
- 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