Broccoli & White Bean Pasta with Lemon

25 min · Easy · Serves 1

630 kcal per serving · 28g protein

Short pasta with soft broccoli and white beans, partly crushed into a light sauce with pasta water, lemon and Parmesan.

Ingredients

• 70 g Short pasta (orecchiette or penne)
• 5 g Salt, for the pasta water
• 150 g Broccoli, in small florets
• 1 tbsp Olive oil
• 2 cloves Garlic cloves, thinly sliced
• 1 pinch Chili flakes
• 100 g White beans (canned), drained and rinsed
• Lemon, zest and juice × ⅓
• 20 g Parmesan, grated
• 0.5 g Black pepper

Method

1. Boil the pasta

   

   Bring a pot of water to the boil, salt it and start cooking the pasta according to the packet.

2. Add the broccoli to the pot

   

   Add the broccoli for the last 4–5 minutes of the pasta cooking time, until it is soft enough to crush and the pasta is just tender.

3. Save pasta water and drain

   

   Scoop out half a mug of the starchy pasta water and set the mug aside, then drain the pasta and broccoli in a colander.

4. Warm the garlic and beans

   

   Return the empty pot to medium heat, add the olive oil, sliced garlic and chili flakes and stir for 1 minute until fragrant, then add the drained white beans and cook for 2 minutes, crushing half the white beans with the spoon.

5. Toss everything into a sauce

   

   Add the drained pasta and broccoli, the lemon zest and juice and a small splash of the reserved pasta water. Stir for 1 minute, adding more water as needed, until some broccoli breaks up and a light creamy coating clings to the pasta.

6. Finish with Parmesan

   

   Take off the heat and stir in half the Parmesan. Spoon the pasta loosely into bowls with the beans and softened broccoli mixed through; add the remaining Parmesan and black pepper.

More to cook

• Sausage & Broccoli Orecchiette27 min
• Spinach & White Bean Skillet Eggs15 min
• Minestrone with White Beans40 min
• Tuna & White Bean Salad15 min