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Penne With White Beans And Broccoli Rabe

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  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)
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Main Dish
Stir Fried

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