Mediterranean Broccoli Pasta with White Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mediterranean pasta with white beans, broccoli, and a light olive oil sauce seasoned with oregano and garlic. Simple and satisfying with toasted pine nuts and Parmesan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 lb elbow macaroni, whole wheat if possible
- 1/4 cup Private Reserve Greek Extra Virgin Olive Oil
- 1 small red onion, finely chopped
- 6 to 8 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/2 tsp Aleppo pepper
- 1/4 tsp crushed red pepper, more if you like spicy
- 1 lb frozen broccoli florets, thawed (see notes for using fresh broccoli)
- 1 can Cannellini beans, drained and rinsed
- salt and pepper
- 2 cups chopped fresh parsley leaves
- 1 1/2 tsp Za’atar spice blend, more for later
- 1/3 cup grated Parmesan cheese
- 1/3 cup toasted pine nuts
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 427mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 308mg
- Calcium
- 144mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 427MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.