Cheesy Bean & Broccoli Pasta

If you like leftovers, put extras of this recipe into single serving plastic containers to reheat in the microwave the next day. You can also freeze leftovers. Thaw frozen leftovers in the refrigerator for 12-24 hours and then microwave when you’re ready to eat them.

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Ingredients

1 lb. box or bag of whole wheat penne pasta

2-15 oz. cans of Great Northern, white kidney or cannellini beans, drained and rinsed

1-12 oz. bag frozen steam-in-bag broccoli

1-15 oz. jar prepared, shelf-stable Alfredo Sauce

½ cup freshly grated Parmesan cheese

Number of Servings : 6

Serving Size: 2 cups

If you like leftovers, put extras of this recipe into single serving plastic containers to reheat in the microwave the next day. You can also freeze leftovers. Thaw frozen leftovers in the refrigerator for 12-24 hours and then microwave when you’re ready to eat them.

Directions

  1. Cook pasta according to package directions.
  2. While the pasta is cooking, cook the broccoli in the microwave according to package directions.
  3. When the pasta is done, drain but reserve 1 cup of cooking liquid. In the pasta cooking pot, pour the jar of Alfredo sauce and use the reserved cooking liquid to get remaining sauce out of the jar. Stir until combined.
  4. Add broccoli, beans and pasta to the cooking pot with sauce. Stir to combine well, top with Parmesan cheese, and serve immediately.