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Broccoli Rabe (Rapini) & Pasta with White Bean & Anchovy Sauce

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Broccoli Rabe (Rapini) and Pasta with White Bean and Anchovy Sauce

The pasta and rapini are tossed with a flavorful and creamy white bean and anchovy sauce. The ingredients are so inexpensive, but they create a delicious and wholesome meal.

 

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

28 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound pasta
preferably whole wheat, penne or small shells
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1 ½ pounds rapini (broccoli rabe)
rapini, about 1 1/2 bunches, well washed, tough ends trimmed, and cut into 1 inch pieces
*
2 tablespoons olive oil
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1 tablespoon garlic
freshly minced, about 5 cloves
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5 each anchovy fillets
minced, with oil
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2 cups white beans
1 15-ounce can, drained and well raised
¾ cup stock
chicken or vegetable
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1 x salt and black pepper
to taste
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1 cup Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
453.6 g pasta
preferably whole wheat, penne or small shells
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680.4 g rapini (broccoli rabe)
rapini, about 1 1/2 bunches, well washed, tough ends trimmed, and cut into 1 inch pieces
*
3E+1 ml olive oil
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15 ml garlic
freshly minced, about 5 cloves
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5 each anchovy fillets
minced, with oil
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473 ml white beans
1 15-ounce can, drained and well raised
177 ml stock
chicken or vegetable
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1 x salt and black pepper
to taste
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237 ml Parmesan cheese
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Directions

Bring a large pot of salted water to a boil.

Boil the pasta according to the direction on the package.

In the last 4 minutes, add the rapini, and keep boiling until the pasta are rapini are both cooked.

Drain and reserve ½ cup of cooking water.

Return the pasta and rapini to the pot, cover and set aside.

Meanwhile in a large skillet, heat the olive oil, garlic and anchovies over medium-low heat.

Cook until the anchovies are melted and the garlic becomes slightly brown, about 4 minutes.

Add the broth and the white beans into the skillet.

Bring to a simmer over medium heat and let simmer for about 5 minutes or until the sauce becomes creamy and thick.

Season with salt and black pepper to taste. Remove from the heat.

Pour the sauce over the pasta and rapini, sprinkle ½ cup parmesan, and gently toss until well combined.

Divide among the serving plates, and serve warm with the remaining parmesan sprinkled on top.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 74419% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 541mg 23%
Total Carbohydrate 38g 38%
Dietary Fiber 10g 40%
Sugars g
Protein 70g
Vitamin A 2% Vitamin C 1%
Calcium 40% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
 

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