Lemon Broccoli Pasta with White Beans

Broccoli, cannellini beans and a bright lemon sauce turn pantry pasta into dinner.

Serves 4 · Prep 10 minutes · Cook 15 minutes

Ingredients

• 8 ounces dry whole wheat pasta
• 4 cups broccoli florets
• 1 can (15 ounces) cannellini beans, drained and rinsed (about 250 g drained)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste

Directions

1. Cook the pasta according to the package. Add the broccoli in the last 3 minutes. Reserve ½ cup of cooking water, then drain.
2. Warm the oil in the pot over medium-low heat. Stir in the garlic for 30 seconds, then add the beans and ¼ cup of the reserved water.
3. Toss in the pasta, broccoli, lemon zest and juice. Season to taste and add more cooking water if needed.

Estimated nutrition per serving

About 340 calories · 14 g protein · 56 g carbs · 11 g fiber · 9 g fat.

Nutrition is approximate and varies with ingredients and brands. USDA FoodData Central