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

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













Trans-fat Free, High Fiber


1 pound pasta
preferably whole wheat, penne or small shells
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
1 tablespoon garlic
freshly minced, about 5 cloves
5 each anchovy fillets
minced, with oil
2 cups white beans
1 15-ounce can, drained and well raised
¾ cup stock
chicken or vegetable
1 x salt and black pepper
to taste
1 cup Parmesan cheese


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

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 74419% of calories 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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