Broccoli Cauliflower Pasta

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 clove or 12g

• Broccoli

  Raw

  3 cup chopped or 273g

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Salt

  Table

  ½ tsp or 3g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Vegetable Broth

  From bouillons. Low sodium

  ⅔ cup or 160g

• Butter

  Unsalted

  2 tbsp or 28g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parmesan cheese

  Grated

  ½ cup or 50g

Directions

1. Cook the pasta in a large pot of boiling water, 2 minutes less than the package instructions. Drain and set aside.
2. In a large pot with a lid, heat the olive oil over medium heat. Add the sliced garlic and cook until golden, about 3 to 4 minutes.
3. Add the chopped broccoli and cauliflower to the pot and cook for 1 minute. Stir in half of the salt, cover, and cook for 3 minutes.
4. Stir in the vegetable broth, butter, cannellini beans, pepper, and the remaining salt. Cook until the beans are warm and the sauce thickens slightly, about 5 minutes.
5. Add the cooked pasta to the pot and stir until heated through, about 1 minute. Sprinkle with grated Parmesan cheese before serving.

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