Pasta With Broccoli Rabe And White Beans Recipe


MethodMain Ingredient


 Olive oil2 Teaspoon
 Garlic4 Clove (20 gm), chopped / pressed
 Broccoli rabe1 Large, heavy stems removed and flowers coarsely chopped
 Crushed red pepper flakes1⁄2 Teaspoon
 White beans4 Cup (64 tbs), drained, rinsed (Prepared)
 Medium pasta shapes1⁄2 Pound (Such As Penne / Rigatoni / Conchiglie)
 Pine nuts1 Cup (16 tbs), toasted

Nutrition Facts

Serving size: Complete recipe

Calories 4571 Calories from Fat 964

% Daily Value*

Total Fat 114 g175.1%

Saturated Fat 9.8 g49.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 151.3 mg6.3%

Total Carbohydrates 677 g225.6%

Dietary Fiber 137.5 g549.9%

Sugars 30.2 g

Protein 238 g475.2%

Vitamin A 12.8% Vitamin C 21.5%

Calcium 201.8% Iron 536.8%

*Based on a 2000 Calorie diet


1. Bring a large pot of water to boil.
2. Heat a large nonstick skillet over a medium flame and add olive oil. When the oil is hot, add garlic, stirring until just turning golden.
3. Add broccoli rabe to skillet; stir and cook for about 3-5 minutes, or until the rabe begins to brighten.
4. Raise heat under skillet to high, add red pepper flakes and white beans, and cook until the beans are heated through, about 3 minutes. Reduce heat to low.
5. Add pasta to boiling water and cook until al dente.
6. Drain pasta, reserving 1/2 cup of the pasta water. Add pasta water to broccoli rabe mixture and stir to combine.
7. Add pasta to broccoli rabe mixture and stir. Just before serving, add toasted pine nuts.