Penne With White Beans And Broccoli Rabe Recipe



 Broccoli rabe1 Bunch (100 gm), cut into 2-inch pieces, discard tough stems
 Whole wheat penne6 Ounce
 Olive oil2 Teaspoon
 Garlic cloves3 Large, minced
 Grape tomatoes1 Pint
 Canned cannellini beans15 1⁄2 Ounce, drained, rinsed (1 Can)
 Salt1⁄4 Teaspoon
 Crushed red pepper1⁄4 Teaspoon
 Grated parmesan cheese1⁄3 Cup (5.33 tbs)

Nutrition Facts

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


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.