Broccoli Spaghetti

• ingredients6
• 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 refrigerated light Alfredo sauce
• 3
• cloves garlic, minced
• 1/2
• cup croutons, coarsely crushed
• 1/4
• tsp. crushed red pepper
• Olive oil

1. directions
2. 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.
3. 2. Meanwhile, in a blender or food processor combine beans, Alfredo sauce, garlic, 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.
4. 3. Spoon sauce onto serving plates. Top with pasta mixture, crushed croutons, crushed red pepper and a drizzle of olive oil. Makes 4 servings.

linguini, broccoli florets, cannellini beans, garlic, croutons, red pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/broccoli-spaghetti-50144381 (may not work)