Pasta for the Whole Family with Broccoli and Cauliflower

Ingredients List

• 12 ounces penne pasta

• 2 tablespoons extra-virgin olive oil

• 4 cloves garlic, sliced

• 3 cups broccoli florets

• 2 cups cauliflower florets

• ½ teaspoon salt, divided

• 1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained

• ⅔ cup low-sodium vegetable or chicken broth

• 2 tablespoons butter

• ¼ teaspoon black pepper

• ½ cup grated Parmigiano-Reggiano cheese

Cooking Instructions

1. Bring a large pot of lightly salted water to a boil. Add the penne and cook, stirring occasionally, until just underdone, about 9 minutes. Drain.

2. In the meantime, heat oil in a large pan over medium heat. Add garlic and cook until golden, about 2 to 4 minutes. Stir in the broccoli and cauliflower florets, cooking for another minute. Add 1/4 teaspoon of salt, cover the pot, and cook for 3 more minutes.

3. Stir in the beans, broth, butter, pepper, and the remaining 1/4 teaspoon of salt. Let it simmer for about 5 minutes, until the beans are heated through and the sauce thickens slightly.

4. Add the pasta, cooking and stirring for another minute until everything is heated through. Top with freshly grated Parmigiano-Reggiano cheese.

Helpful Hints

For an extra boost of fiber, try using whole grain or whole wheat pasta.

Nutritional Information (per serving)