Whole-Family Pasta with Broccoli and Cauliflower

Ingredients

• 12 ounces penne or fusilli pasta
• 4 cloves garlic, sliced
• 2 tablespoons extra-virgin olive oil
• 3 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 teaspoon salt
• 2/3 cup low-sodium vegetable or chicken broth
• 2 tablespoons butter
• 1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmigiano-Reggiano cheese

Directions

Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.

Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.

Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.