INGREDIENTS
1
bunch Broccoli
1 can
Cannellini beans
2 cloves
Garlic
1
Lemon
1/2
bunch Parsley
1 tsp
Red chili flakes
1
Reserved broccoli, stems
1/2
bunch Spinach
1 lb
Penne rigate
2
Kosher salt and freshly ground black pepper
3/4 cup
Olive oil
1/2 cup
Parmigiano-reggiano, grated