An image showcasing the Cheesy Bean and Broccoli pasta recipe

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.
Course: Entrée
Bean type: Kidney Bean, White bean
Nutrition attribute: Vegetarian
Food type: Pizza & Pasta
Collection: 5 Ingredients or Less
Servings: 6
Calories: 575kcal
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  • 1 pound whole wheat penne pasta
  • 2 15-ounce cans Great Northern, white kidney or cannellini beans drained and rinsed
  • 1 12-ounce bag frozen steam-in-bag broccoli
  • 1 15-ounce jar alfredo sauce (shelf stable)
  • ½ cup parmesan cheese freshly grated


  • Cook pasta according to package directions.
  • While the pasta is cooking, cook the broccoli in the microwave according to package directions.
  • 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.
  • Add broccoli, beans and pasta to the cooking pot with sauce. Stir to combine well, top with parmesan cheese, and serve immediately.


Serving: 2g | Calories: 575kcal | Carbohydrates: 89g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 620mg | Potassium: 685mg | Fiber: 16g | Sugar: 5g | Calcium: 220mg | Iron: 6.2mg