Broccoli Spaghetti

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22 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 25 mins
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Broccoli Spaghetti
Ingredients
6
ounces dried linguini
3
cups broccoli florets
1
15 ounce can cannellini beans (white kidney beans), rinsed and drained
1
10 ounce container refrigerated light Alfredo sauce
3
cloves garlic, minced
1/2
cup croutons, coarsely crushed
1/4
teaspoon crushed red pepper
 
Olive oil
Directions
  1. Cook pasta according to package directions, adding broccoli the last 3 to 4 minutes of cooking; drain, reserving 1/2 cup of the pasta water. Return pasta mixture to pan; keep warm.
  2. Meanwhile, in a blender or food processor combine beans, Alfredo sauce, garlic, and the reserved pasta water; cover and blend or process until nearly smooth. Transfer to a small saucepan; heat through over medium heat, stirring frequently.
  3. Spoon sauce onto serving plates. Top with pasta mixture, crushed croutons, crushed red pepper and a drizzle of olive oil. Makes 4 servings.
Nutrition Facts (Broccoli Spaghetti)
    Per serving:
  • 402 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 18 mg chol.,
  • 659 mg sodium,
  • 60 g carb.,
  • 8 g fiber,
  • 4 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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