Fusilli with broccoli, beans, and walnuts
Uncooked whole wheat pasta
2 cup(s), fusilli or rotini
1 head(s), cut into small florets, stems peeled and thinly sliced
6 medium clove(s), thinly sliced
Canned cannellini beans
15½ oz, (1 can white kidney beans), rinsed and drained
Grated Parmesan cheese
Red pepper flakes
- Cook fusilli according to package directions, adding broccoli about 4 minutes before end of cooking time. Drain, reserving ½ cup pasta cooking water. Wipe pot dry.
- Heat oil in same pot over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes. Stir in fusilli and broccoli, reserved pasta water, beans, walnuts, Parmesan, salt, black pepper, and pepper ﬂakes; toss until combined well.
- Per serving: 2 cups