Broccoli Spaghetti

• 6 ounces dried linguine
• 3 cups broccoli florets
• 1 (19 ounce) can cannellini beans, rinsed and drained (white kidney beans)
• 1 (10 ounce) containerlight alfredo sauce
• 12 cup crouton, coarsely crushed
• 14 teaspoon crushed red pepper flakes

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

linguine, broccoli florets, cannellini beans, alfredo sauce, red pepper

Taken from www.food.com/recipe/broccoli-spaghetti-502058 (may not work)