Pasta With White Beans And Broccoli Recipes

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PASTA WITH CREAMY WHITE BEANS



Pasta with Creamy White Beans image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 12

1 1/2 teaspoons kosher salt, plus more for the pasta
1 pound shell pasta
1/4 cup olive oil
1 carrot, peeled and diced
1 small red onion, diced
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
One 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
One 5-ounce container baby spinach, chopped

Steps:

  • Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
  • Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
  • Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

WHITE BEAN PICCATA PASTA WITH BROCCOLI



White Bean Piccata Pasta With Broccoli image

The bright lemon-caper sauce for which chicken piccata is known plays equally well with other proteins, like swordfish, or creamy white beans, and forms a glossy, tangy sauce well suited to pasta. Throw broccoli - or any another quick-cooking vegetable, like asparagus, broccoli rabe or peas - into the pasta's boiling water in the last few minutes, and you've effortlessly managed to squeeze a green into this vegetarian dinner.

Provided by Ali Slagle

Categories     dinner, quick, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 pound mezze rigatoni or casarecce
2 cups small broccoli florets (from 1 head broccoli)
6 tablespoons unsalted butter
1 shallot, finely chopped
1/2 cup dry white wine
1 (15-ounce) can white beans, such as cannellini or great Northern, drained and rinsed
1/4 cup drained capers
3 tablespoons lemon juice, plus lemon wedges for serving
Black pepper
1/4 cup finely chopped parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Three minutes before the pasta is done, add the broccoli (the broccoli should be crisp-tender when the pasta is al dente). Reserve 1/2 cup pasta cooking water, then drain the pasta and broccoli.
  • While the pasta cooks, make the sauce: In a large (12-inch) skillet, melt the butter over medium-high heat. Add the shallot and a pinch of salt and stir until softened, 1 to 2 minutes. Add the white wine and cook until reduced by half, 1 to 2 minutes.
  • Add 1/4 cup of the pasta water, the beans, capers and a pinch of salt, and simmer until saucy and slightly thickened, 1 to 2 minutes.
  • Reduce the heat to medium, add the lemon juice, cooked pasta and broccoli, and stir until the pasta is coated in the sauce, adding pasta water as needed to coat. Season to taste with salt and pepper. Transfer to bowls, top with parsley and serve with lemon wedges.

WHITE BEANS AND CHARRED BROCCOLI WITH PARMESAN



White Beans and Charred Broccoli with Parmesan image

Provided by Alison Roman

Categories     Bean     Side     Parmesan     Lemon     Broccoli     Anchovy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 11

2 cups dried large white beans (such as gigante or corona), soaked overnight 3 ounces Parmesan with rind
3 ounces Parmesan with rind
1 onion, quartered
1 head garlic, halved crosswise
Kosher salt
1 1/2 pounds broccoli (about 3 small heads), coarsely chopped
1/2 cup olive oil, divided
Freshly ground black pepper
4 anchovy fillets packed in oil, drained, finely chopped
2 wide strips lemon zest, thinly sliced
1/4 cup fresh lemon juice

Steps:

  • Drain beans and place in a large heavy pot. Remove rind from Parmesan and add rind along with onion and garlic to beans. Pour in water to cover by 2"; season with salt. Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool. Discard vegetables and Parmesan rind, then drain.
  • Preheat oven to 450°F. Toss broccoli with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15 to 20 minutes. Let cool.
  • Finely chop half of broccoli and toss in a large bowl with anchovies, lemon zest, lemon juice, and beans. Shave half of Parmesan over and add remaining broccoli and 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.

ONE-POT WHITE BEAN PASTA



One-Pot White Bean Pasta image

This quick white bean pasta makes a wonderful One-pot family meal ready in less than 15 minutes. It's everything you want in a pasta dish: it's comforting, packed with fresh ingredients, BIG flavor, protein, veggies, and it's no fuss.

Provided by Katia

Categories     pasta

Time 15m

Number Of Ingredients 12

1 Tbsp olive oil or extra virgin olive oil, plus more to drizzle
3 garlic cloves, minced
½ tsp paprika
¼ or ⅛ tsp chili flakes*
1 can (15 oz) cannellini beans, or Great Northern beans
⅛ tsp freshly ground black pepper
2 ½ cups (600 ml) water or low sodium vegetable broth*
½ tsp fine salt, or according to taste
8 oz (220 grams) short pasta shapes (fusilli, penne, bow ties...)
4 oz (120 grams) baby spinach, washed
4 oz (120 grams) cherry tomatoes, cut into halves
2 oz (60 grams) freshly grated parmesan, plus more to serve

Steps:

  • Warm the olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant and smells good, about 45 seconds.
  • Add paprika, chili flakes, beans, black pepper, and give a good stir.
  • Add hot water or low sodium vegetable broth, salt, turn to high heat and bring to the boil.
  • Stir in pasta, reduce the heat to medium-low, cover with a lid and cook stirring frequently. The amount of liquid is enough to partially cover the pasta (but keep an eye on it to make sure the pasta doesn't stick to the bottom of the pot, and add a touch of water if needed).
  • In the last 2 minutes of the pasta's cooking time, add fresh spinach, a handful at a time, and cherry tomatoes. Stir until the spinach is wilted, it takes a couple of minutes.
  • Turn off the heat, finish the dish with freshly grated parmesan, and give a good stir until the cheese melts and the pasta looks well combined (taste and adjust the season according to your taste if needed).
  • Serve immediately with a drizzle of extra virgin olive oil, more freshly ground black pepper and parmesan cheese if you like. Enjoy!

Nutrition Facts : Calories 382 kcal, Carbohydrate 58 g, Protein 18 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 244 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

PASTA WITH BABY BROCCOLI AND BEANS



Pasta with Baby Broccoli and Beans image

Tuscan vegetarian comfort food. Omit the cheese to make it vegan.

Provided by lovesitaly

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

1 (1 pound) package whole-wheat penne pasta
¼ cup olive oil
½ whole head garlic, slivered
½ teaspoon crushed red pepper flakes
2 bunches baby broccoli (such as Broccolini®)
1 (14.5 ounce) can fava beans, rinsed and drained
¼ cup sun-dried tomatoes
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked through yet firm to the bite, about 11 minutes; drain.
  • While the pasta cooks, heat the olive oil in a skillet over medium heat. Cook the garlic and red pepper flakes in the hot oil briefly, about 1 minutes. Stir the broccolini into the garlic; cook and stir together for 5 minutes. Add the fava beans and sun-dried tomatoes and cook until the beans are completely warmed, 3 to 4 minutes. Remove from heat and toss with the drained pasta in a large bowl. Sprinkle with the Parmesan cheese to serve.

Nutrition Facts : Calories 736.3 calories, Carbohydrate 113.4 g, Cholesterol 2.2 mg, Fat 16.8 g, Fiber 15.4 g, Protein 35 g, SaturatedFat 2.3 g, Sodium 425.6 mg, Sugar 8.8 g

BROCCOLI BEAN PASTA



Broccoli Bean Pasta image

Writes John Aramanda of Beaufort, North Carolina, "I enjoy creating new recipes out of old ones-this is a variation on macaroni and cheese. My mother gets this credit for all my cooking successes. She started me out at age 5."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 12

10 cups water
6 ounces uncooked small pasta shells
3 cups broccoli florets
3 garlic cloves, minced
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2/3 cup white wine or vegetable broth
1/8 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup fat-free evaporated milk
1/2 cup shredded Parmesan cheese, divided

Steps:

  • In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. , Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced. , Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.

Nutrition Facts : Calories 361 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 461mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

PASTA WITH WHITE BEANS AND BROCCOLI



Pasta With White Beans and Broccoli image

A big thanks to Justine for sharing this recipe with me! I tossed in some diced ham I had in the freezer. Easy. Quick. Delicious! And by quick, I mean less than 15 minutes quick! Just get the pasta boiling and work on the rest while the pasta is cooking. 15 minutes. That's it!!!! This would be fantastic with leftover holiday ham! If you're planning/thinking that far ahead!!!

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bow tie pasta
1 tablespoon vegetable oil
1 lb broccoli floret
1 tablespoon minced garlic
2 cups chicken broth
2 cups cooked diced ham
1 (15 ounce) can cannellini beans or 1 (15 ounce) can white beans
1 tablespoon fresh lemon juice
1/2 cup grated parmesan cheese
1 (16 ounce) bag frozen corn

Steps:

  • Bring a large pot of lightly salted water to boil. Add pasta and cook according to package directions.
  • While pasta cooks, heat oil in a large nonstick skillet. Add broccoli and garlic; stir over medium heat 3 to 4 minutes until broccoli is bright green. Add broth (or water) and cook 2 to 3 minutes until broccoli is crisp tender. Stir in diced ham, beans and lemon juice.
  • Drain pasta and put into a warmed large serving bowl. Add broccoli mixture; sprinkle with cheese. Toss to mix well.
  • Cook frozen corn as indicated on package instructions.
  • Serve Pasta with white beans, broccoli, ham and corn.
  • **I only sprinkled the cheese into my bowl. Eas to keep this meal dairy-free by omitting the cheese!
  • Cost $4.83.

Nutrition Facts : Calories 869.1, Fat 18.7, SaturatedFat 5.8, Cholesterol 143.2, Sodium 1998.7, Carbohydrate 128.2, Fiber 12.2, Sugar 4.7, Protein 51.5

PASTA AND WHITE BEANS WITH BROCCOLI PESTO



Pasta and White Beans with Broccoli Pesto image

This simple pasta dish uses cannellini beans, which are a high-fiber, low-calorie way to add protein. Use broccoli for a pesto sauce instead of basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

Coarse salt and ground pepper
1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
10 ounces short pasta, such as fusilli
5 teaspoons extra-virgin olive oil
1/2 ounce Parmesan, finely grated (1/4 cup), plus more for serving (optional)
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup packed fresh parsley leaves
1/2 small garlic clove
1 can (15 1/2 ounces) cannellini beans, rinsed and drained

Steps:

  • In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
  • To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 484 g, Fat 9 g, Fiber 10 g, Protein 22 g, SaturatedFat 2 g

BROCCOLI AND WHITE BEAN ONE POT PASTA



Broccoli and White Bean One Pot Pasta image

Simple one pot pastas are where it's at. This broccoli and white bean one pot pasta takes just a handful of store cupboard ingredients to make a delicious weeknight dinner.

Provided by Amy Fulwood

Categories     Main Course

Time 15m

Number Of Ingredients 13

1/2 tbsp Olive Oil
1 Onion (chopped)
2 cloves Garlic (crushed)
1 tsp Dried Oregano
1 tsp Dried Thyme
1 tsp Salt
Pinch Smoked Paprika
400 g Pasta
250 g Passata (Tomato Paste)
750 ml Vegetable Stock
400 g Broccoli (cut into florets)
1 400g tin Cannellini Beans (drained)
Parmesan (to serve)

Steps:

  • Add the oil to a large pot over a medium heat. Add the onion and cook for a couple of minutes before adding the garlic, thyme, oregano, paprika and salt. Cook for another minute.
  • Add the pasta, passata (tomato paste) and vegetable stock. Bring to the boil and cook for 10-12 minutes. Add the broccoli and beans 4 minutes before the end of cooking. Serve topped with grated parmesan.

Nutrition Facts : Calories 540 kcal, Carbohydrate 107 g, Protein 22 g, Fat 3 g, Sodium 1604 mg, Fiber 12 g, Sugar 10 g, ServingSize 1 serving

BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA



Broccoli Rabe, White Bean, and Fontina Pasta image

According to Real Age, the source of this recipe: "With well over the RDA of vitamin C and vitamin A -- and a healthy dose of both iron and calcium -- what's not to love about this fiber-rich pasta dish?"

Provided by bluejay11702

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces whole wheat fusilli
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces or 8 cups Baby Spinach
1 1/2 cups vegetable broth or 1 1/2 cups reduced-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 (19 ounce) can cannellini beans, rinsed
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup shredded Fontina cheese
2/3 cup toasted breadcrumb

Steps:

  • Bring a large pot of water to a boil.
  • Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
  • Drain.
  • Dry the pot.
  • Whisk broth and flour in a small bowl until smooth.
  • Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
  • Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
  • Cook, stirring, until the mixture is heated through, about 1 minute.
  • Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.

Nutrition Facts : Calories 610.2, Fat 13.9, SaturatedFat 4.2, Cholesterol 16.6, Sodium 702.2, Carbohydrate 96.9, Fiber 14.3, Sugar 3, Protein 28.8

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