Spaghetti Aglio e Olio with Broccoli and White Beans
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $9.50
- Nutrition
- 640 cal · 26g protein
- meatless
- quick
- budget
🍳 1 pan · Picky-eater safe bet: plain noodles · kept by 2 families
Spaghetti Aglio e Olio with Broccoli and White Beans is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $10 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz spaghetti
- 12 oz broccoli florets
- 1 can low-sodium cannellini beans (15 oz)
- 6 cloves garlic
- ⅓ cup olive oil
- ½ tsp red pepper flakes
- 1 count lemon
- 1 bunch fresh parsley
- 1 tbsp salt
Steps
- Boil the spaghetti in well-salted water. Add the broccoli for the last 3 minutes. Save 1 cup pasta water, then drain.
- Meanwhile warm the olive oil with the thinly sliced garlic in a large skillet over medium-low heat 3-4 minutes until just golden. Add the pepper flakes (skip them for kids and pass them at the table).
- Add the drained, rinsed beans and cook 2 minutes to warm through.
- Toss in the pasta and broccoli with a good splash of pasta water until glossy.
- Finish with lemon zest, a squeeze of juice, chopped parsley and salt to taste.
- Picky eaters can have plain spaghetti with a little olive oil and the beans on the side.
- Make ahead: slice the garlic, chop the parsley and rinse the beans up to a day ahead; keep leftovers up to 3 days and reheat with a splash of water.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 26 g
- Carbohydrates
- 72 g
- Fiber
- 11 g
- Sugar
- 4 g
- Fat
- 24 g
- Saturated fat
- 3 g
- Sodium
- 390 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop