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

A quick and delicious recipe for Pesto Pasta with Broccoli and White Beans, perfect for a healthy meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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.