Pasta with Broccoli, White Beans and Fontina
toasted pecans
This quick cheesy pasta is packed with healthy broccoli and white beans. Toasted pecans add a delicious (and crunchy) finish!
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Proteins
Cuisines
Ingredients
Pasta with Broccoli, White Beans and Fontina:
- Pecans, halves - 1/2 cup , chopped
- Broccoli - 1 1/4 lbs , chopped
- Cheese, fontina (sub provolone) - 4 oz , shredded
- Beans, cannellini or butter (14 oz / 397 g can) - 1 can , rinsed and drained
- Pasta, shells or fusilli, gluten-free - 6 oz
- Butter - 1 Tbsp
- Oil, cooking - 1 Tbsp
Prep
- Pecans - Roughly chop. (Can be done up to 5 days ahead)
- Broccoli - Chop into bite-sized pieces. (Can be done up to 3 days ahead)
- Cheese - Prep as directed. (Can be done up to 3 days ahead)
- Beans - Drain and rinse.
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Make
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Drain.
- While pasta is cooking, heat a saute pan over medium heat. Add butter. When butter melts, add pecans and saute until golden and fragrant. Transfer pecans to a bowl.
- Return pan to heat and add oil. When oil begins to shimmer, add broccoli and saute until broccoli is bright green and crisp, ~4 minutes. Add beans and pasta and stir to warm everything through, ~1 minute. Add cheese and stir until cheese is melted and pasta is evenly coated. Season with salt and pepper.
- Transfer to serving plates and sprinkle pecans over the top. Enjoy!
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