Broccoli Spaghetti Recipe

Name: Broccoli Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ingredients6; oz. dried linguini; 3; cups broccoli florets; 1; 15- to-19 oz. can cannellini beans (white kidney beans), rinsed and drained; 1; 10-oz. container refrigerated light Alfredo sauce; 3; cloves garlic, minced; 1/2; cup croutons, coarsely crushed; 1/4; tsp. crushed red pepper; Olive oil

Servings: persons

ingredients6
oz. dried linguini
3
cups broccoli florets
1
15- to-19 oz. can cannellini beans (white kidney beans), rinsed and drained
1
10-oz. container refrigerated light Alfredo sauce
3
cloves garlic, minced
1/2
cup croutons, coarsely crushed
1/4
tsp. crushed red pepper
Olive oil

1
directions
2
1. Cook pasta according to package directions, adding broccoli the last 3 to 4 minutes of cooking; drain, reserving 1/2 cup of the pasta water. Return pasta mixture to pan; keep warm.
3
2. Meanwhile, in a blender or food processor combine beans, Alfredo sauce, garlic, and the reserved pasta water; cover and blend or process until nearly smooth. Transfer to a small saucepan; heat through over medium heat, stirring frequently.
4
3. Spoon sauce onto serving plates. Top with pasta mixture, crushed croutons, crushed red pepper and a drizzle of olive oil. Makes 4 servings.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ingredients6, oz. dried linguini, 3, cups broccoli florets, and more.

Yes, Broccoli Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Spaghetti

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