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Penne with Broccoli & Beans

October 24, 2009

The mild flavors of the broccoli and cannelini beans are paired with a creamy, rich goat cheese sauce. The cannelini beans make this a satisfying dish with the extra protein and the prosciutto slices add a salty bite. This is a great dish to sneak in some extra veggies as I find it hard to eat broccoli by itself so this recipe works great. Broccoli actually has a lot of health benefits, such as boosting the immune system, building stronger bones and helping to fight prostate and ovarian cancer. Who knew broccoli could do so much? Garnish the pasta with a sprinkling of freshly grated Parmesan cheese.

Penne with Broccoli & Beans

2 servings, 2 cups each


  • 4 ounces whole-wheat penne
  • 1/2 bunch broccoli
  • 3/4 cup chicken broth
  • 2 teaspoons all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 4 large cloves garlic, minced
  • 1/8 teaspoon dried oregano
  • 1 8-ounce can white beans, drained and rinsed
  • 2 teaspoons red-wine vinegar
  • 2 tablespoons goat cheese
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 slices prosciutto


  1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, about 3 minutes more. Drain.
  2. Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and oregano and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add white beans, vinegar, goat cheese, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.


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