White Bean Piccata Pasta With Broccoli Recipe (2024)

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.

I browned 3/4 lb of mild Italian sausage bits and added that to the sauce -- a decadent and slightly more filling twist!

Delicious and quick, but I reduced the amount of pasta to 3/4 lb and it gave a better ratio of pasta/broccoli/beans.

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

Start sauce earlier to cook beans longer.

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.

I added some fresh garlic in with the shallots to the saute. I then tossed parmigiano on at the end for added flavor.

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!

Make double the sauce.,

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!

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!

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.

Made with 1/2 pound of thin spaghetti, good veggie/white bean to pasta balance

Added parmesan, which really enhanced it!

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.

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.

Halve the pasta or double the sauce

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.

used 1/2 butter, 1/2 evoo. used chick pea pasta for more fiber. very flavorful and hearty.

Not enough sauce at all. This is designed to feed 4 people - what size people ? This is a huge recipe !!!

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.

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.

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).

This was very satisfying and came together quickly. In fact, it was done before anyone else was home, so I ended up enjoying a bowl by myself in the kitchen, standing at the counter. Agree that half the amount of pasta called for in the recipe would make for a more saucy dish. I used spaghetti because that’s what I had and it was just fine.

Agree with everyone, the ratio is way off. Either half the pasta or double everything else. The picture is misleading. Also the addition of broccoli cools the pasta water, so I had to cook for an additional minute. Otherwise delicious!

Prepared as written. Just didn’t love it, though the lemony, capery beans would be so delicious as an app on toasts

I was all out of capers, so substituted chopped olives, which worked well. But, I don't know how anybody could make this in 15 minutes. It took me more time than that just to do the prep work.