Pasta With Broccoli, Cauliflower and Beans |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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It looks good, so I wanted to save it here. I would probably cut out some of the butter to make it a bit healthier. Ingredients:
1 lb penne or 1 lb fusilli |
4 garlic cloves, sliced |
2 tablespoons extra-virgin olive oil |
1 small head of broccoli, cut into 2-inch florets |
1 small head cauliflower, cut into 2-inch florets |
2 -4 ounces stock or 2 -4 ounces water |
2 tablespoons butter |
1 (14 ounce) can white beans |
parmigiano-reggiano cheese, for sprinkling |
salt |
Directions:
1. Cook pasta 2 minutes less according to package time.
2. Strain and reserve.
3. While the pasta is cooking, in a large pot, brown garlic in olive oil over medium heat until golden, about 3 to 4 minutes.
4. Add broccoli and cauliflower and cook 1 minute.
5. Add a pinch of salt, stir, cover and cook for 3 minutes.
6. Add stock, butter and white beans.
7. Cook until the beans warm and the sauce slightly thickens, about 5 minutes.
8. Add cooked pasta and heat through, about 1 minute.
9. Adjust seasoning with salt and pepper.
10. Plate into bowls and serve with Parmigiano-Reggiano cheese.
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