White Bean Piccata Pasta With Broccoli
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Kosher salt
- 1pound mezze rigatoni or casarecce
- 2cups small broccoli florets (from 1 head broccoli)
- 6tablespoons unsalted butter
- 1shallot, finely chopped
- ½cup dry white wine
- 1(15-ounce) can white beans, such as cannellini or great Northern, drained and rinsed
- ¼cup drained capers
- 3tablespoons lemon juice, plus lemon wedges for serving
- Black pepper
- ¼cup finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
746 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 114 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 24 grams protein; 779 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Three minutes before the pasta is done, add the broccoli (the broccoli should be crisp-tender when the pasta is al dente). Reserve ½ cup pasta cooking water, then drain the pasta and broccoli.
- Step 2
While the pasta cooks, make the sauce: In a large (12-inch) skillet, melt the butter over medium-high heat. Add the shallot and a pinch of salt and stir until softened, 1 to 2 minutes. Add the white wine and cook until reduced by half, 1 to 2 minutes.
- Step 3
Add ¼ cup of the pasta water, the beans, capers and a pinch of salt, and simmer until saucy and slightly thickened, 1 to 2 minutes.
- Step 4
Reduce the heat to medium, add the lemon juice, cooked pasta and broccoli, and stir until the pasta is coated in the sauce, adding pasta water as needed to coat. Season to taste with salt and pepper. Transfer to bowls, top with parsley and serve with lemon wedges.
Private Notes
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Cooking Notes
Christa
This was super-easy to make. I used regular rigatoni and home-cooked chickpeas, because that was what I had, though I can see why mezze rigatoni is called for, because regular rigatoni rather overflowed the pan. I always break up my capers, even though they're small, by chopping them coarsely first, a trick I learned from David Tanis I look forward to trying this with broccoli rabe. Very tasty! I used fresh broccoli from the farmstand.
Jon-Michael
I browned 3/4 lb of mild Italian sausage bits and added that to the sauce -- a decadent and slightly more filling twist!
Kathy
Delicious and quick, but I reduced the amount of pasta to 3/4 lb and it gave a better ratio of pasta/broccoli/beans.
Cassidy
I've made this a few times, it's great! I agree with others that the ratio is off - plan to make more sauce (and chop the capers). I tried oven-roasting the broccoli, but found that I prefer the clean flavor and al dente texture of broccoli cooked per the recipe. But: I suggest using olive oil instead of butter (sorry, purists). The butter flavor gets lost amid the lemon juice and capers, and the sauce breaks easily and gets grainy; the olive oil holds its own, and the dish reheats much better
Brenda
Start sauce earlier to cook beans longer.
Sheri
I agree: the pasta/broccoli/bean ratio is not right with a whole pound of pasta. When I make it again, I'll use just 1/2 pound of dried pasta, keeping all other ingredients as specified.
Mark
I added some fresh garlic in with the shallots to the saute. I then tossed parmigiano on at the end for added flavor.
Megan
Does not reheat well, but great for a quick and tasty dinner. Topped with homemade bread crumbs for some crunch. Definitely will try chopping the capers next time!
Eva Santos-Phillips
Make double the sauce.,
Erin
Delicious and easy weeknight meal, but you could easily double the broccoli (I used a combo of broccoli and broccoli rabe). Would also be good with some grilled chicken tossed in or on top!
hannah
So easy to make and delicious! I used a little less than a full head of broccoli, 9 oz of pasta, 3ish tablespoons of butter and added some crushed red pepper flakes, but kept everything else the same and it was great!
David
Very nice dish. Light, even with all that butter. We didn't add capers, since we're not so fond of it, and skipped the lemon and added some sugar instead, since the white wine used was quite lemony already. Used lima beans, which fit the dish perfectly. The amount specified in the recipe would fit 3 adults. Next time I will likely double the amount of sauce, but without doubling the amount of butter. I also think dild would be a very good replacement for the parsley.
B. Barnes
Has a lot of potential. Used bottled cannellini beans and found that they broke down in the sauce. Next time will add at the last minute. Or use garbanzo beans. Also agree that more sauce could be used, with the exception that i think there is plenty of lemon juice. I also used broccoli rabe and would double the amount next time.
cristina
Made it exactly to the recipe. Too tangy for me. Too much lemon. Unappetizing. Couldn’t eat it.
jane G
I find most of the NYT recipes that call for adding vegetables to pasta and reserving the water just do not work for gluten-free pasta. Better to cook the pasta separately, and blanch the greens. Much easier to control what is otherwise likely overcooking of pasta, especially if it is going to be combined at the end.
Gayle W.
This recipe did not work for me. I used half a box of pasta as suggested and the only swap I made was that I used chopped olives because I didn’t have capers. There just was not a lot of flavor in the end.
bee g
Made with 1/2 pound of thin spaghetti, good veggie/white bean to pasta balance
JLZ
Added parmesan, which really enhanced it!
elizabeth
Cooked last night. Substitutions: olive oil for butter and orzo for radicchio. I held off on adding the capers because I wanted my dogs to enjoy some without. I’m not a big measurer but the outcome was delish. Not too lemony at all for me. The dish was huge. I have a whole meal left. I think I will try freezing the remainder.
elizabeth
It is Tuesday before Thanksgiving. Used olive oil in lieu of butter. Did not add capers to dish bc I wanted my dogs to participate in the dining experience. Capers in my portion. Suggestion in cooking process:drain beans early on.
Use Skinless Chicken
Halve the pasta or double the sauce
Old Mama, Boston
Not loving the idea of broccoli in piccata so used artichoke hearts (from a jar, in oil) and some handfuls of spinach. Perfect! And yes, do double the sauce. The beans soak up so much liquid, so keep adding more pasta water even though it may seem like a lot.
JJ
used 1/2 butter, 1/2 evoo. used chick pea pasta for more fiber. very flavorful and hearty.
Salley
Not enough sauce at all. This is designed to feed 4 people - what size people ? This is a huge recipe !!!
G
Used half of pasta as recommended by others and substituted butter for olive oil. But even half of the pasta felt more in comparison to the sauce. Also the dish is missing something. Topped mine with even more lemon juice, chilli flakes and Parmesan cheese to make it make flavoursome.
Ariane
Enjoyed this! Took some notes from others and used 1/2 lb pasta and extra broccoli and sauce, made enough to serve 4. Did RG Marcella beans in the instant pot, so used bean broth instead of pasta water. Didn’t have enough capers so added some anchovy paste as well.
M
Decent, am interested in trying the leftovers tomorrow cold as a pasta salad. I added a chopped red hot pepper to it to spice it up (sauteed briefly with the shallot).
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