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Active time
5 minutes
Total time
15 minutes
8 servings

1 package whole wheat penne or similar pasta

4 cups broccoli florets

6 cloves garlic, sliced

Grated zest of two lemons

4 tablespoons extra-virgin olive oil, divided

Sea salt and black pepper to taste

1 16-ounce can white beans, rinsed and drained (cannellini or other)

1⁄2 cup Parmigiano-Reggiano cheese shaved 

  1. Preheat oven to 450° F.

  2. Toss broccoli with 2 tablespoons olive oil, salt, and pepper.

  3. Place broccoli on a nonstick baking sheet and roast broccoli for 5 minutes.

  4. Cook pasta according to package directions; drain, reserving 1⁄2 cup pasta water.
  5. Heat remaining olive oil in large skillet over medium-high heat. 

  6. Add beans and garlic; sauté for 30 seconds. 

  7. Add pasta, pasta water, grated lemon zest and season with salt and pepper to taste. 

  8. Divide into eight bowls and top with roasted broccoli and cheese. 

Recipe and photo courtesy of Barilla 


Calories: 290
Total Fat: 11g
Saturated Fat: 2.5g
Sodium: 60mg
Carbohydrate: 35g
Fiber: 7g
Protein: 12g

Yield: 8 servings

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