Fusilli with broccoli, beans, and walnuts

9
7
4
SmartPoints® value per serving
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

Uncooked broccoli

1 head(s), cut into small florets, stems peeled and thinly sliced

Olive oil

2 tsp

Garlic clove(s)

6 medium clove(s), thinly sliced

Canned cannellini beans

15½ oz, (1 can white kidney beans), rinsed and drained

Chopped walnuts

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