Pasta with Broccoli, White Beans and Fontina
A hearty Italian-inspired pasta dish combining tender broccoli florets, creamy white beans, and melted fontina cheese with shells or fusilli. The crispy garlic breadcrumb topping adds textural contrast while red pepper flakes provide gentle heat. Perfect for weeknight dinners when you want something satisfying yet nutritious, this one-pot meal brings together protein-rich beans, vibrant vegetables, and cheese in a comforting combination that appeals to both adults and children.
Ingredients
Instructions
- 1
Bring saucepan of water to boil, salt generously and add pasta
- 2
Cook pasta until al dente, tender but not soggy, then drain
- 3
Heat saute pan over medium heat and add butter
- 4
When butter melts, add garlic and breadcrumbs and saute until golden and fragrant
- 5
Season with salt and pepper and add red pepper flakes if using
- 6
Transfer breadcrumbs to bowl
- 7
Return pan to heat and add oil
- 8
When oil begins to shimmer, add broccoli and saute until bright green and crisp
- 9
Add beans and pasta and stir to warm everything through
- 10
Add cheese and stir until melted and pasta is evenly coated
- 11
Season with salt and pepper
- 12
Transfer to serving plates and sprinkle breadcrumbs over top
Tips
Use provolone as a substitute for fontina if unavailable - it melts similarly and provides good flavor
Cook broccoli just until bright green and crisp-tender to maintain texture and prevent mushiness
Reserve some pasta water before draining to help bind the sauce if needed
Good to Know
Refrigerate covered for up to 3 days
Can prepare breadcrumbs up to 1 day ahead
Serve immediately while cheese is melted and pasta is warm
Common Mistakes
Don't overcook broccoli to avoid mushy texture
Reserve pasta water before draining in case sauce needs thinning
Add cheese off heat to prevent breaking
Substitutions
Dairy-Free Swaps
General Alternatives
both hold sauce well
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain thoroughly first. Add it for just 2 minutes to heat through since it's already partially cooked.
What if I don't have fontina cheese?
Provolone, mozzarella, or even sharp cheddar work well. Choose a cheese that melts smoothly for best results.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat gently with a splash of water or broth to restore creaminess.