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Broccoli Bean Pasta

 Broccoli Bean Pasta
Writes John Aramanda of Beaufort, North Carolina, "I enjoy creating new recipes out of old ones—this is a variation on macaroni and cheese. My mother gets this credit for all my cooking successes. She started me out at age 5."
5 ServingsPrep/Total Time: 30 min.


  • 10 cups water
  • 6 ounces uncooked small pasta shells
  • 3 cups broccoli florets
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2/3 cup white wine or vegetable broth
  • 1/8 teaspoon crushed red pepper flakes
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup fat-free evaporated milk
  • 1/2 cup shredded Parmesan cheese, divided


  • In a large saucepan, bring water to a boil. Add pasta; cook for 7
  • minutes. Add broccoli; cook 4-5 minutes longer or until pasta and
  • broccoli are tender.
  • Meanwhile, in a large nonstick skillet, saute garlic in oil for 1
  • minute. Add the beans, wine and pepper flakes. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly
  • reduced.
  • Drain pasta and broccoli; keep warm. Combine cornstarch, salt and
  • milk until smooth; stir into bean mixture. Bring to a boil; cook and

2 of 2

Broccoli Bean Pasta (continued)

Directions (continued)

  • stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup
  • Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with
  • remaining cheese. Yield: 5 servings.
Nutritional Facts: One serving (1 cup) equals 361 calories, 12 g fat (3 g saturated fat), 6 mg cholesterol, 461 mg sodium, 48 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat, 1 lean meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.