Description
Many children, especially picky eaters, love pasta loaded with plain butter–a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!
Ingredients
- 12 ounces penne or fusilli pasta
- 4 cloves garlic, sliced
- 2 tablespoons extra-virgin olive oil
- 3 cups broccoli florets
- 2 cups cauliflower florets
- ½ teaspoon salt
- ⅔ cup low-sodium vegetable or chicken broth
- 2 tablespoons butter
- 1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
- ¼ teaspoon black pepper
- ½ cup grated Parmigiano-Reggiano cheese
Instructions
- Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
- Meanwhile
- cook garlic in oil in a large lidded pot over medium heat until golden
- 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt
- and cook
- covered
- 3 minutes. Add broth
- butter
- beans
- pepper
- and remaining 1/4 teaspoon salt
- and cook until beans are warm and sauce thickens slightly
- about 5 minutes.
- Add pasta and cook
- stirring
- until heated through
- about 1 minute. Sprinkle with cheese.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6