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
⅓ cup(s)
Grated Parmesan cheese
¼ cup(s)
Table salt
½ tsp
Black pepper
¼ tsp
Red pepper flakes
1 pinch(es)
