Bean Pasta with Veggies

Cook pasta according to package directions; drain.

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.