Pasta w/ Broc Rabe, Sun Dried Tom, Beans
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| Fri, 04-04-2008 - 11:31am |
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


