Cheesy Bean & Broccoli Pasta

An image showcasing the Cheesy Bean and Broccoli pasta recipe

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:

Calories: 575kcal

Print Pin

Ingredients

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

Instructions

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.

Nutrition