Thursday, August 4, 2011

Broccoli Spaghetti

Broccoli Spaghetti
6 oz dried linguini

3 cups broccoli florets

1  15- to-19 oz. can cannellini beans (white kidney beans), rinsed and drained

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. 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.

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.

3. Spoon sauce onto serving plates. Top with pasta mixture, crushed croutons, crushed red pepper and a drizzle of olive oil. Makes 4 servings.

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