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Pasta shells white beans broccoli with lemon without cheese served in two bowls.
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Pasta Shells White Beans Broccoli With Lemon Without Cheese

Hollow shells catch a light coating of mashed white beans in pasta shells white beans broccoli with lemon without cheese. Broccoli joins the boiling pasta near the end, then the emptied pot becomes the place to warm garlic and beans. A small portion of those beans is mashed before the shells return, giving the lemony coating body without cheese.
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Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 1 batch (approximately 2–3 servings)
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 ounces medium pasta shells
  • 2 cups small broccoli florets
  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes, optional
  • 1/2 cup reserved pasta water
  • Salt and pepper

Equipment

  • pasta pot
  • Colander
  • Broad spoon
  • Small bowl
  • knife
  • cutting board
  • Measuring tools
  • fork for the broccoli check

Method
 

Instructions
  1. Set up the finishing ingredients. Drain the beans, mince the garlic and measure the oil and lemon. Put a heatproof half-cup measure beside the colander. Keep the broad spoon and small bowl nearby for mashing if needed.
  2. Boil the shells. Bring a pot of water to a boil and salt to preference. Add the medium shells and stir so they do not settle together on the bottom. Cook according to the package, planning the broccoli addition during the final few minutes.
  3. Add and check the broccoli. Add the small florets for approximately the final 3 minutes. Test a shell for a tender bite and a broccoli stem for fork tenderness. If either needs longer, continue only as much as needed, checking again rather than extending the whole pot without looking.
  4. Reserve water and drain. Scoop out the measured 1/2 cup of cooking water before tipping the pasta and broccoli into the colander. Let the main flow drain away. Keep the shells and florets together while you use the empty pot for the brief sauce stage.
  5. Warm garlic and beans. Return the pot to low or medium-low heat. Add the oil, garlic and optional pepper flakes and stir for about 30 seconds. Add the drained beans and a small splash from the reserved pasta water. Warm gently, keeping the garlic pale.
  6. Mash a quarter of the beans. Press about one-quarter of the beans against the side with the spoon. Stir that mash through the small amount of liquid while leaving the rest whole. If pressing in the pot is awkward, lift a small portion into the bowl, mash it and return it.
  7. Coat the shells. Return pasta and broccoli to the pot. Fold gently and add enough of the remaining reserved water to create a loose coating. Check underneath as you fold so the mash spreads beyond the bottom layer. The shells should remain distinct.
  8. Finish with lemon. Remove from the heat and stir in the tablespoon of lemon juice. Taste a shell with a bean and broccoli before adding salt and pepper. Divide into bowls promptly while the coating still moves easily.

Notes

  • Yield and timing: One batch makes 2 fuller portions or 3 smaller servings. Allow about 10–12 minutes to prepare and 15–25 minutes to cook, using the pasta package time and actual tenderness.
  • Broccoli: Keep florets small and split thick stems lengthwise. Add for roughly the final 3 minutes of shell cooking, then check an intact shell and a broccoli stem before draining.
  • Coating: Reserve ½ cup of cooking water. Lower the heat before garlic enters the empty pot. Mash about a quarter of the beans, leave the rest whole and add reserved water gradually. Finish with lemon off heat.
  • Leftovers: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). FoodSafety.gov storage guidance.