Fusilli with broccoli, beans, and walnuts
7
Points®
Total time: 32 min • Prep: 12 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This weeknight pasta dinner recipe is chock full of vegetables and tastes authentically Italian with its broccoli, white bean and walnut mix. For a dairy-free version, you could skip the parmesan, it's included for additional nutty flavor, not heft. The pasta itself gets a smooth, but light covering of "sauce" that clings to the spirals that results from the pasta water you add back in, plus the starch released from cooking the cannellini beans. Not a broccoli fan? Swap it out for chopped kale or rainbow chard, but add to the pasta cooking water for less time, a couple of minutes should do.
Ingredients
Uncooked whole wheat pasta
2 cup(s), fusilli or rotini
Broccoli
1 head(s), cut into small florets, stems peeled and thinly sliced
Olive oil
2 tsp
Garlic
6 clove(s), thinly sliced
Canned cannellini beans
15½ oz, (1 can white kidney beans), rinsed and drained
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
⅓ cup(s)
Grated Parmesan cheese
¼ cup(s)
Table salt
½ tsp
Black pepper
¼ tsp
Red pepper flakes
1 pinch(es)
Instructions
1
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.
2
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.
3
Per serving: 2 cups
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