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Orecchiette with Broccoli and White Beans

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Ingredients

  • 2 cups uncooked orecchiette (small disk-shaped pasta) or small seashell macaroni
  • 4 cups coarsely chopped broccoli (about 3/4 pound)
  • 1 tablespoon olive oil
  • 1 cup red bell pepper strips
  • 4 garlic cloves minced
  • 1/2 cup low-salt chicken broth
  • 1/2 teaspoon salt
  • 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
  • 1 (4-inch) rosemary sprig
  • 1/2 cup grated fresh Parmesan cheese divided

Details

Servings 1

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.

Steam broccoli, covered, 5 minutes or until crisp-tender. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add bell pepper and garlic; sauté 2 minutes. Add broth, salt, beans, and rosemary; bring to a simmer. Cover and simmer 5 minutes. Discard rosemary.

Combine pasta, broccoli, bean mixture, and 2 tablespoons cheese in a large bowl; toss well. Divide evenly among 6 shallow bowls; top each serving with 1 tablespoon cheese.

Serving Size: 1 1/3 cups

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