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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; total fat 8g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 10mg; sodium 291mg; potassium 285mg; carbohydrates 53g; fiber 5g; sugar 2g; protein 12g; trans fatty acid 0g; vitamin a 255IU; vitamin c 33mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 163mcg; vitamin b12 0mcg; calcium 86mg; iron 3mg.
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