Pasta with White Beans and Broccoli Pesto
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Serves4 (2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 pound broccoli cut into 1" pieces
- 10 ounces fusilli pasta, dry
- 5 teaspoons olive oil
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 15-ounce can cannellini beans, rinsed and drained
Directions
- Heat 3 quarts of water in a large pot over high heat to a boil. Add broccoli and cook 4 minutes, until tender.
- Remove from pot with slotted spoon and place in food processor.
- Return water to a boil and cook pasta according to directions on package, or about 7-9 minutes.
- Drain pasta when cooked, reserving 2 cups of water.
- To the food processor, add oil, parmesan, lemon zest, lemon juice, parsley and garlic. Puree until smooth, about 2 minutes, scraping down the sides as necessary.
- Transfer pesto to pot with pasta. Stir to coat, adding water as needed to make a creamy sauce.
- Stir in beans and heat until beans warmed through, about 5 minutes. Serve warm.
Recipe Tips
Use any type of pasta for this dish.
Substitute 4 cups of spinach in place of broccoli.
Use chickpeas in place of cannellini beans.
Nutrition Facts
Pasta with White Beans and Broccoli Pesto
Amount Per Serving
Calories 400
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 5mg
2%
Sodium 523mg
22%
Potassium 879mg
25%
Total Carbohydrates 64g
21%
Dietary Fiber 11g
44%
Sugars 3g
Protein 18g
36%
Vitamin A
36%
Vitamin C
125%
Vitamin D0%
Calcium
14%
Iron
30%
* Percent Daily Values are based on a 2000 calorie diet.
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