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Pesto penne with white beans, broccoli, and tuna

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This easy dish comes together with a few handy pantry, fridge, and freezer staples. It’s completely customizable, too. You can use any pasta shape you have on hand and can swap in canned salmon for tuna if that’s what you have. No white beans in the pantry? Just use chickpeas instead.

Ingredients

Cooking spray

4 spray(s)

Uncooked penne pasta

4 oz

Frozen chopped broccoli

4 cup(s)

Red onion

½ cup(s), chopped

Canned cannellini beans

15½ oz, rinsed and drained

Reduced-fat pesto sauce

½ cup(s)

Kosher salt

½ tsp

Black pepper

¼ tsp

Canned tuna packed in water

5 oz, drained and flaked

Instructions

  1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions, adding the broccoli during the last 4 to 5 minutes of cooking. Scoop out and reserve ½ cup pasta water. Drain pasta mixture.
  2. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium. Add the onion; cook until the onion starts to soften, about 2 minutes. Add the beans; cook until thoroughly heated, 1 to 2 minutes. Stir in the pasta mixture, pesto, salt, and black pepper; stir in ¼ cup of reserved pasta water. Add the tuna; stir gently to combine. Add more pasta water if needed.
  3. Serving size: about 1 ½ cups

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