Dinner
Wholewheat pasta with broccoli and white beans
Garlic, lemon and a little chilli.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Fibre, B vitamins, folate, vitamin K, protein, iron, unsaturated fats
LeafUp › Plates › Wholewheat pasta with broccoli and white beans
You need (serves 2)
- Wholewheat pasta for two (160 g)
- A head of broccoli, in small florets (about 350 g)
- A tin of white beans (400 g)
- Two garlic cloves
- Two spoons of olive oil (2 tbsp)
- Zest of a lemon
- A pinch of chilli flakes
How to make it
- Cook the pasta, adding the broccoli for the last 4 minutes.
- Warm the sliced garlic in the oil, then add the drained beans and chilli.
- Toss everything together with the lemon zest.
Allergens This plate contains gluten. Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
