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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
53

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

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

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

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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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