Broccoli and White Bean Pasta
- 25 mintotal time
- $2.09£0.95a serving
- 569537calories
- 1920 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Pugliese-style pasta: soft broccoli cooked with the pasta, tossed with garlicky oil, cannellini and tomatoes.
Ingredients
Serves 4.
- 12 oz dried pasta (penne, rotini or spaghetti), short shapes such as penne
- 14 oz broccoli, cut into small florets
- 4 garlic cloves, thinly sliced
- 9 oz cherry tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- ¼ bunch basil
- 4 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten). Check the label: sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on, pour the just-boiled water into a large saucepan with a good pinch of salt and bring back to the boil. Cook the pasta for 10–12 minutes, or as the packet says, adding the broccoli for the last 6–7 minutes so it turns very soft.
- Meanwhile, heat 3 tablespoons of the olive oil in a large deep frying pan on medium heat and cook the garlic for 1–2 minutes until pale golden. Add the cherry tomatoes and cook for 4 minutes, shaking the pan, until they start to burst.
- Add the beans and cook for 2 minutes until hot, lightly crushing some of the tomatoes.
- Scoop out a mugful of the pasta water, then drain the pasta and broccoli and tip them into the frying pan. Toss well with a good splash of the water, breaking up the broccoli so it coats the pasta in a rough green sauce.
- Season with salt and plenty of black pepper, drizzle with the rest of the oil and scatter with torn basil leaves.
Leftovers: Fridge for 2 days; reheat with a splash of water until piping hot.
Ingredients
Serves 4.
- 350 g dried pasta (penne, fusilli or spaghetti), short shapes such as penne
- 400 g broccoli, cut into small florets
- 4 garlic cloves, thinly sliced
- 250 g cherry tomatoes
- 1 × 400 g tin cannellini beans, drained and rinsed
- ¼ basil (pack)
- 4 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten. Check the label: sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on, pour the just-boiled water into a large saucepan with a good pinch of salt and bring back to the boil. Cook the pasta for 10–12 minutes, or as the packet says, adding the broccoli for the last 6–7 minutes so it turns very soft.
- Meanwhile, heat 3 tablespoons of the olive oil in a large deep frying pan on medium heat and cook the garlic for 1–2 minutes until pale golden. Add the cherry tomatoes and cook for 4 minutes, shaking the pan, until they start to burst.
- Add the beans and cook for 2 minutes until hot, lightly crushing some of the tomatoes.
- Scoop out a mugful of the pasta water, then drain the pasta and broccoli and tip them into the frying pan. Toss well with a good splash of the water, breaking up the broccoli so it coats the pasta in a rough green sauce.
- Season with salt and plenty of black pepper, drizzle with the rest of the oil and scatter with torn basil leaves.
Leftovers: Fridge for 2 days; reheat with a splash of water until piping hot.
Nutrition per serving
| Calories | 569 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 89 g |
| Fat | 16 g |
| Fiber | 10 g |
| Sodium | 247 mg |
| Calories | 537 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 82 g |
| Fat | 17 g |
| Fibre | 12 g |
| Sodium | 18 mg |
Worked out from the ingredients, 329 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.09 a serving in the US (range $1.60–$2.77) and £0.95 in the UK (range £0.73–£1.26). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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