Broccoli Rabe, White Bean and Fontina Pasta

2019-04-07
  • Yield : 4 servings, 1 1/2 cups each
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    444 calorie
  • Saturated Fat

    4 grams
  • Cholesterol

    16 grams
  • Sodium

    750 milligrams
  • Carbohydrate

    70 grams
  • Fiber

    13 grams
  • Protein

    23 grams

Ingredients

  • 8 ounces whole-wheat shells, fusilli or chiocciole
  • 1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
  • 1 1/2 cups vegetable broth or reduced-sodium chicken broth
  • 1 tablespoon all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 19-ounce can cannellini beans, rinsed
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup shredded fontina cheese
  • 2/3 cup Toasted Breadcrumbs, optional (see Tip)

Method

Step 1

Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.

Step 2

Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.

Step 3

To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

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