Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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