Broccoli and Cannellini Bean Pasta
Ingredients
- ½ (16-oz) pkg rigatoni
- 1 head broccoli, cut into florets
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 4 Tbsp olive oil, divided
- ¼ cup thinly sliced fresh basil
- 1 cup shredded Parmesan cheese
- 4 slices sandwich bread, cut into small cubes
- ¼ tsp crushed red pepper
Instructions
- Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking. Drain, reserving 1 cup pasta water. Return pasta and broccoli to pot.
- Combine beans, garlic, and 3 Tbsp oil in a bowl. Stir in basil, reserved 1 cup pasta water, and cheese.
- Stir bean mixture into pasta; season with salt and pepper to taste. Cook over medium-low heat 5 minutes or until thoroughly heated.
- Cook bread cubes and red pepper in 1 Tbsp hot oil in a skillet over medium heat, stirring often, until bread cubes are browned and crisp.
- Divide pasta among 6 bowls; sprinkle with croutons.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
