Pasta with Baby Broccoli and Beans recipe

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Ingredients

1 (1 pound) package whole-wheat penne pasta
¼ cup olive oil
½ whole head garlic, slivered
½ teaspoon crushed red pepper flakes
2 bunches baby broccoli (such as Broccolini®)
1 (14.5 ounce) can fava beans, rinsed and drained
¼ cup sun-dried tomatoes
2 tablespoons grated Parmesan cheese

Nutrition Info

736.3 calories
carbohydrate: 113.4 g
cholesterol: 2.2 mg
fat: 16.8 g
fiber: 15.4 g
protein: 35 g
saturatedFat: 2.3 g
servingSize: -
sodium: 425.6 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked through yet firm to the bite, about 11 minutes, drain.

  2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Cook the garlic and red pepper flakes in the hot oil briefly, about 1 minutes. Stir the broccolini into the garlic, cook and stir together for 5 minutes. Add the fava beans and sun-dried tomatoes and cook until the beans are completely warmed, 3 to 4 minutes. Remove from heat and toss with the drained pasta in a large bowl. Sprinkle with the Parmesan cheese to serve.

Recipe Yield

4 servings

Recipe Note

Tuscan vegetarian comfort food. Omit the cheese to make it vegan.

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