An easy and healthy weeknight recipe for a delicious Garlicky Pasta with Broccoli and Beans. Lemon, parsley and red pepper flakes add oodles of flavor.
Here’s a pasta recipe for weeknights that’s delicious, packs a healthy wallop, and takes very little time to put together– in fact, no more time than it takes you to cook up that pasta to al dente perfection. My Garlicky Pasta with Broccoli and Beans.
I used wholegrain spaghetti for this recipe, but feel free to do the gluten-free thing if you wish, or you can always use regular pasta. You do need a whole bulb of garlic for this recipe, and if you’re shy about garlic here’s something that might persuade you: when the garlic is all cooked and mellowed down to sweetness, it’s another creature altogether. Or you could always cut down on the garlic, but — really — why would you do that?
I love broccoli in pasta, and summer’s a perfect time to eat bunches of this healthful veggie. To add some healthy protein and fiber to my wholegrain pasta, I used some navy beans. You can also use cannellini beans or some chickpeas.
This is going to be a short post today, but I won’t run away before I give you the recipe. Ciao, all, and enjoy the pasta!
Garlicky Pasta with Broccoli and Beans
- 1 pound wholegrain spaghetti, broken into two-inch pieces and cooked according to package instructions until al dente.
- 1 bulb of garlic, about 12 cloves, peeled and thinly sliced
- 1 cup dry navy beans or 3 cups canned. If you're using dry navy beans,cover with a couple of inches of water, bring to a boil, cover the pot, and let the beans simmer 1-2 hours or until tender.
- 1 head of broccoli, cut into slim florets
- 1 medium onion, sliced
- Juice of 1 lemon
- 1 tsp red pepper flakes
- Lots of ground black pepper and salt to taste
- 1 tbsp extra virgin olive oil
- 1 packed cup parsley, minced
- While the pasta is cooking, heat the oil in a large saucepan.
- Add the onions and garlic along with a good pinch of salt and some ground black pepper. Saute until the onions turn soft and translucent, about 8 minutes over medium heat.
- Add the red pepper flakes, stir in, and then add the broccoli florets.
- Cook, stirring frequently, no more than five minutes or as long as it takes for the broccoli to turn just slightly tender. It should still have a good bite.
- Add the pasta and beans to the saucepan along with some salt and more ground black pepper. Mix everything together. Add 1/2 cup of the pasta water to make a little sauce.
- Add the parsley and lemon juice and stir to mix.
- Serve hot.
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