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


Directions:

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.