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Broccoli Spaghetti
Ingredients
- 6 ounces dried linguini
- 3 cups broccoli florets
- 1 15 - 19 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)
- Servings Per Recipe 4,
- cal. (kcal) 402,
- Fat, total (g) 12,
- chol. (mg) 18,
- sat. fat (g) 5,
- carb. (g) 60,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 4,
- pro. (g) 19,
- vit. A (IU) 437,
- vit. C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 149,
- sodium (mg) 659,
- Potassium (mg) 494,
- calcium (mg) 192,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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