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Broccoli Spaghetti

Makes: 4 servings
Start to Finish 25 mins
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,
  • Trans fatty acid (g) 0,
  • 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 (g) 149,
  • Cobalamin (Vit. B12) (g) 0,
  • 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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