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Rotini Recipes

Rotini with White Beans, Roasted Broccoli, and Fennel Breadcrumbs

Course
Main Dish
Servings
6 servings
Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes

Made with

Dreamfields®
Rotini

Ingredients

  • 2 cups broccoli florets
  • 6 tablespoons extra-virgin olive oil
  • 4 garlic cloves, roughly chopped
  • 4 teaspoons crushed red pepper flakes
  • Zest of 1 medium lemon
  • 1 ½ cups breadcrumbs, store-bought or stale bread torn into small pieces
  • 1 teaspoon fennel seeds
  • 1 box Dreamfields® Rotini
  • 1 15 ounce can white beans, drained and rinsed

Directions

  1. Adjust oven rack to upper third of oven, preheat oven to 450° F. On a baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 2 tablespoons garlic and 2 teaspoons chili flakes; season with salt and pepper to taste. Roast broccoli, stirring once or twice, about 15 minutes. Remove from the oven; toss with lemon zest and set aside.
  2. Heat 2 tablespoons olive oil, add breadcrumbs, 2 teaspoons chili flakes and fennel seeds, tossing to coat. Remove the breadcrumb mixture from the hot pan and set aside.
  3. Cook pasta per the directions on the box.
  4. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat until just shimmering. Add the remaining garlic and cook about 30 seconds. Add the white beans and stir, season to taste with salt and pepper, and cook beans until warmed through.
  5. Add cooked pasta with ½ cup of the pasta cooking water.
  6. Add the roasted broccoli to the pan with the pasta mixture. Garnish with breadcrumbs.

Nutrition Facts

530 Calories

84g Carbohydrates

2.5g Saturated Fat

480mg Sodium

17g Fat

18g Protein

0mg Cholesterol

11g Dietary Fiber

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