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 teaspoon red pepper flakes
- Lots of ground black pepper and salt to taste
- 1 tablespoon 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 ½ cup of the pasta water to make a little sauce.
- Add the parsley and lemon juice and stir to mix.
- Serve hot.