Vegetarian

Pasta with Pesto, Beans, and Broccoli is for Dinner.

Pasta with Pesto, Beans, and Broccoli takes 5 minutes to prepare.

Pasta with Pesto, Beans, and Broccoli takes 10 minutes to cook.

Pasta with Pesto, Beans, and Broccoli makes 8 servings.

The ingredients for Pasta with Pesto, Beans, and Broccoli are:

8 ounces Barilla Plus penne pasta
1 pound broccoli, cut into 2-inch pieces
1 14-ounce carton broth (chicken or vegetable)
1/2 teaspoon dried crushed red pepper
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 7-ounce container purchased pesto
1 tablespoon white wine vinegar

Here is how you make Pasta with Pesto, Beans, and Broccoli:

Cook pasta in large pot of boiling salted water 3 minutes. Add broccoli and boil until broccoli is just crisp-tender and pasta is just tender but still firm to bite, stirring occasionally, about 5 minutes longer. Drain pasta and broccoli , reserving 1/2 cup cooking liquid. Return pasta and broccoli to pot.Meanwhile, bring vegetable broth and crushed red pepper to simmer in medium saucepan. Add beans and simmer until beans are heated through, stirring frequently, about 5 minutes. Add bean mixture, pesto, and vinegar to pasta and broccoli. Stir well, adding pasta cooking liquid by tablespoonfuls if necessary. Season with salt and pepper. Serve in shallow bowls.Serves 6-8 (1c-1-1/2c serving)

The nutritional information for Pasta with Pesto, Beans, and Broccoli is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 267.6

• Total Fat: 11.0 g
• Cholesterol: 0.0 mg
• Sodium: 464.3 mg
• Total Carbs: 23.9 g
• Dietary Fiber: 4.3 g
• Protein: 7.9 g

Pasta with Pesto, Beans, and Broccoli is Italian cuisine.

The dietary needs meet for Pasta with Pesto, Beans, and Broccoli is Vegan