Whole-Family Pasta with Broccoli and Cauliflower

Ingredients

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

Steps

1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until almost (but not quite) done, about 9 minutes. Drain.
2. Meanwhile, heat oil in a large pot over medium heat. Add garlic and cook until golden, 2 to 4 minutes. Add broccoli and cauliflower florets; cook for 1 minute. Stir in 1/4 teaspoon salt, cover, and cook for 3 minutes.
3. Add beans, broth, butter, pepper, and remaining 1/4 teaspoon salt; cook until beans are warm and sauce thickens slightly, about 5 minutes.
4. Add pasta; cook and stir until heated through, about 1 minute. Sprinkle with Parmigiano-Reggiano cheese.