1 package Knorr® Selects White Cheddar Broccoli with Cavatappi Pasta
1 1/2 cups water
1/2 cup low fat milk
1 tbsp olive oil
4 cups additional broccoli florets
1/2 cup sundried tomatoes, quartered (I like the jarred ones packed in oil)
1 cup white beans, drained and rinsed
In a large skillet with a lid, stir together contents of Knorr® Selects White Cheddar Broccoli with Cavatappi Pasta package, water, milk and olive oil. Stir in broccoli florets.
Bring to a boil over medium-low heat. Lower heat and simmer, covered, for 7 minutes. Remove lid and stir in sundried tomatoes and white beans. Cover and cook for another 1-2 minutes, until beans and tomatoes are warmed through.
Remove from heat and serve.
You can use frozen or fresh broccoli florets in this recipe.
If you can’t find jarred sundried tomatoes, dry ones work as well.
If you don’t have white beans, try chickpeas instead!
Leftovers can be stored in the refrigerator in an airtight container.
Keywords: broccoli sundried tomato pasta, broccoli cheese pasta with sundried tomatoes, vegetarian broccoli sundried tomato pasta