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Recipe Summary

prep:
20 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain.

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  • In a large skillet, cook cauliflower and broccoli in hot oil over medium heat for 2 minutes. Add garlic and cook and stir 30 seconds more. Add ½ cup chicken stock. Cover and steam for 3 minutes.

  • Add beans with half of their liquid, the remaining ½ cup stock, the butter, and salt. Cook and stir until the beans are heated through and the sauce thickens, about 5 minutes. Add pasta and toss until heated through, about 1 to 2 minutes. Season with pepper and top with cheese. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

339 calories; fat 8g; cholesterol 10mg; saturated fat 3g; carbohydrates 53g; mono fat 3g; poly fat 1g; insoluble fiber 5g; sugars 2g; protein 12g; vitamin a 255.3IU; vitamin c 32.8mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 4.4mg; vitamin b6 0.2mg; folate 163.3mcg; sodium 291mg; potassium 285mg; calcium 86mg; iron 2.8mg.
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