Fusilli with broccoli, beans, and walnuts

SmartPoints® value per serving
Total Time
32 min
12 min
20 min
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.


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


Grated Parmesan cheese

¼ cup(s)

Table salt

½ tsp

Black pepper

¼ tsp

Red pepper flakes

1 pinch(es)


  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