Broccoli Spaghetti

I found this recipe at Better Homes and Gardens but made a few changes to it and we thought it was super easy and really good!  Kinda weird that it has beans in the sauce because if you remember me “throwing up” my calico beans on mom’s rug in the kitchen, you would know I’m not much of a bean person.

Serves: 4

Broccoli Spaghetti

20 minPrep Time

15 minCook Time

35 minTotal Time

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  • 6  oz.  dried linguini
  • 3  cups  broccoli florets
  • 1  15- to-19 oz. can  cannellini beans (white kidney beans), rinsed and drained
  • 1  10-oz. container light Alfredo sauce
  • 1/2  cup  croutons, coarsely crushed
  • 1/4  tsp.  crushed red pepper


  1. Cook pasta according to package directions, adding broccoli the last 3 to 4 minutes of cooking; drain, reserving 1/2 cup of the pasta water. Return pasta mixture to pan; keep warm.
  2. Meanwhile, in a blender or food processor combine beans, Alfredo sauce, and the reserved pasta water; cover and blend or process until nearly smooth. Transfer to a small saucepan; heat through over medium heat, stirring frequently.
  3. Spoon sauce onto serving plates. Top with pasta mixture, crushed croutons and crushed red pepper.



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