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Penne With White Beans And Broccoli Rabe Recipe
|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)|
Serving size: Complete recipe
Calories 2788 Calories from Fat 261
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 9 g44.8%
Trans Fat 0 g
Cholesterol 36.6 mg
Sodium 1374 mg57.3%
Total Carbohydrates 499 g166.5%
Dietary Fiber 113.8 g455.1%
Sugars 115.9 g
Protein 116 g231.6%
Vitamin A 124% Vitamin C 47.9%
Calcium 74.2% Iron 86.2%
*Based on a 2000 Calorie diet
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.