Lemony Penne & Broccoli

Lemony Penne & Broccoli
Servings: 4 Prep 10 mins Cook 10 mins


  • 8 ounces whole-wheat penne
  • 4 tablespoons olive oil
  • 6 cloves garlic, sliced
  • 1 pound broccoli florets
  • 1 19 ounce can cannellini beans, drained and rinsed
  • Juice and zest of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • Tossed salad (optional)

Make It

1. Cook penne following package directions, about 10 minutes. Drain, reserving 1 cup of the cooking liquid. Transfer pasta to large serving bowl.

2. While pasta is cooking, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes, until golden. Add broccoli and 1/3 cup water to skillet and cook, covered, stirring occasionally, for 5 minutes or until tender.

3. Stir beans into skillet and heat through. Add lemon juice, zest, salt and red pepper. Add contents of skillet to pasta. Stir in the remaining 2 tablespoons oil and enough reserved cooking liquid to create a sauce. Tear in the basil. Serve immediately with the cheese on the side. Accompany with a tossed salad, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 497, Fat, total (g): 18, chol. (mg): 4, sat. fat (g): 3, carb. (g): 70, fiber (g): 12, pro. (g): 24, sodium (mg): 767, Percent Daily Values are based on a 2,000 calorie diet.