Spaghetti with White Beans, Broccoli, Marinara, and Mozzarella

Spaghetti tossed with canned white beans, rinsed, broccoli, and marinara. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 2.

Serves 2 · 33 min · Dinner

contains gluten

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

220 g canned white beans, rinsed
180 g spaghetti
140 g broccoli
0.4 g black pepper
1.6 g kosher salt
30 g low-moisture mozzarella
240 g canned crushed tomato
8 g fresh basil
2 g fresh oregano
2 clove garlic
16 ml olive oil

Steps

Bring 2000 ml water to a rolling boil and salt it with about 8 g salt. Add 180 g spaghetti and cook until tender with a firm center, about 10 minutes. Reserve a mug of the water, then drain.
Season 220 g canned white beans, rinsed with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until hot and sauced, about 3 minutes. Add 140 g broccoli and cook until just tender.
Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
Toss the drained spaghetti with the sauce in the skillet. Fold in 30 g low-moisture mozzarella. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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This is a variation — Broccoli instead of Spinach; Mozzarella instead of Parmesan. Base recipe: Spaghetti with White Beans, Spinach, Marinara, and Parmesan →

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Source

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