Pasta w/ Broc Rabe, Sun Dried Tom, Beans

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Registered: 08-07-2007
Pasta w/ Broc Rabe, Sun Dried Tom, Beans
Fri, 04-04-2008 - 11:31am
Orecchiette with Broccoli Rabe, Sun Dried Tomatoes and White Beans

High-Fiber, Sugar-Conscious, Vegetarian


This quick vegetarian pasta combines the pleasingly bitter taste of broccoli rabe with toasted garlic and bold sun-dried tomatoes.


Serves 6 to 8

  • 1 pound whole wheat orecchiette pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 bunch broccoli rabe, stems removed, leaves chopped
  • 1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
  • 1 (15-ounce) can cannellini beans, rinsed
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese (optional)

Bring a large pot of salted water to a boil; add pasta and cook until al dente according to package directions. Reserve a cup of the pasta cooking water and drain pasta thoroughly.


Meanwhile, in a large sauté pan over high heat, heat olive oil. Add garlic and cook until fragrant but not browned, about 1 minute. Add half the broccoli rabe and sauté until lightly wilted but not brown, about 2 minutes. Add remaining broccoli rabe to pan and cook for another minute or two. Add sun-dried tomatoes and cannellini beans and toss lightly. Taste and adjust seasoning with salt and pepper.


Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables. Stir and add a few tablespoons of reserved pasta cooking water if mixture seems dry. Season and taste again. Serve immediately with freshly grated Parmesan cheese.


Nutrition Info

Per serving (About

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