One Pan Broccoli Bean Pasta

One Pan Broccoli Bean Pasta

One Pan Broccoli Bean Pasta

THIS RECIPE HAS BEEN UPDATED AND SIMPLIFIED. Leaving a little of the bean juice while draining helps thicken the sauce. A timer is helpful and be sure to keep the water boiling the whole time.

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Makes: 3 to 4 servings

One Pan Broccoli Bean Pasta


  • 1 Tablespoon olive oil
  • 1 clove of garlic, crushed
  • 5 ounces pasta
  • 1 1/3 cups water
  • 1/4 teaspoon salt + pepper to taste

  • 3 cups broccoli florets
  • 1/2 cup water
  • 2 teaspoons flour
  • 15 oz. can of cannellini beans, lightly drained
  • 1/4 cup grated Parmesan cheese


  1. Sauté garlic in oil in a saucepan on medium-high for one minute until golden.
  2. Add pasta, water, salt & pepper. Bring to a boil. Cover, reduce heat and cook.
  3. Four minutes before pasta is done, toss the broccoli on top and quickly close the lid.
  4. Whisk together the water and flour.
  5. One minute before pasta is done, stir in water/flour mixture, beans, and Parmesan cheese. Cook & stir, uncovered, for another minute.

Note: For added nutrition, reduce broccoli to 2 cups and add 2 cups of baby spinach along with the beans.

9 Comments on "One Pan Broccoli Bean Pasta"

  1. Terry

    Would you ever consider making a chicken salad, ?.. I have not found one already made that is not buried in mayo,

  2. Terry

    Would you ever consider making a chicken salad, ?.. I have not found one already made that is not buried in mayo, will

  3. Debbie A Diaz

    Hello Jenny, Question do you have any recipes for us Gluten Free Folks?

  4. Louise

    Have tried several of ur recipes and they are easy to make, fast and delicious. …keep them coming….please.

  5. Michelle

    Hello Jenny

    I made this meal yesterday vegetable bean pasta but I put to much sea salt, toooo salty.
    but to night I made it again and so, so good
    so bright, and colour-full, taste so mm mm good
    My mother use too make this meal, with garlic, water and cheese,
    she would use rapini or broccoli, and brings me back to my younger years



  6. Lyall

    Hi Jenny!

    I was wondering if you have any plans to make a video for this recipe (which would also cover the non-bean version – two birds with one stone!)? I’ve never cooked asparagus before or any vegetable that hasn’t just been boiled to a pulp…

    Either way, great recipes! I’m planning on making a few of these for my girlfriend when she comes to visit soon 🙂


    • Jenny

      I don’t make very many videos so I don’t know yet… so it’s a maybe.

  7. Tyler

    I have tried making delicious pasta before… It doesn’t work. I am only 12 and I am on a diet. Based on the ingredients olive oil is the only part that isn’t totaly heathy. But bearable. This taste stupendous. Thanks Jenny

    • Jenny

      You sound too young to be on a diet. Maybe just cutting back on high calorie snacks & drinks and eating healthy food would be better for you. The truth is that olive oil is very healthy. It’s not saturated (like butter or shortening) and your body really needs some fat to function properly. If you’re trying to cut calories, don’t cut out all fat because your body needs it. Healthy fat, like olive oil, it vital to many processes in the body, especially for growth development when you’re young. Fat also transports certain vitamins through your body. And you should also know that a little fat in your diet will help give you glowing skin and shiny hair. So I hope you will consider including some olive oil in your cooking. And if I can help you in any way with information or advice, please write back.

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