Lemony Penne & Broccoli

Makes: 4 servings


8 ounces whole-wheat penne

4 tablespoons olive oil

6 cloves garlic,sliced

1 pound broccoli florets

1 can (19 oz) cannellini beans, dained 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


1.  Cook penne following package directions, about 10 minutes. Drain, reserving 1 cup of the cooking liquid. Transer 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.


Per Serving: 497 calories; 18 g fat, (3 g sat.); 24 g protein; 70 g carbohydrate; 12 g fiber; 767 mg sodium; 4 mg cholesterol

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