Penne With White Beans And Broccoli Rabe
|Broccoli rabe||1 Bunch (100 gm), cut into 2-inch pieces, discard tough stems|
|Whole wheat penne||6 Ounce|
|Olive oil||2 Teaspoon|
|Garlic cloves||3 Large, minced|
|Grape tomatoes||1 Pint|
|Canned cannellini beans||15 1⁄2 Ounce, drained, rinsed (1 Can)|
|Crushed red pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Bring a large pot of lightly salted water to a boil.
Add the broccoli rabe and cook 3 minutes; remove with a slotted spoon to a bowl.
When the water returns to a boil, stir in the pasta and cook according to the package directions.
Drain the pasta, reserving 1 cup of the cooking water.
Meanwhile, heat the oil in a large non-stick skillet over medium-low heat.
Add the garlic and cook, stirring frequently, until golden, 2-3 minutes.
Add the broccoli rabe and tomatoes to the skillet.
Increase the heat to medium-high and cook, stirring frequently, until the broccoli rabe is tender, about 5 minutes.
Add the beans, salt, crushed red pepper, and 3/4 cup of the reserved pasta cooking water.
Increase the heat to high and cook, stirring frequently, until the beans are heated through, about 2-3 minutes.
Stir in the pasta and heat through, about 1 minute, adding the remaining 1/4 cup pasta cooking water if the mixture seems dry.
Remove the skillet from the heat; stir in the cheese and serve at once.