Broccoli Rabe, White Bean & Fontina Pasta (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Broccoli Rabe, White Bean & Fontina Pasta

http://www.eatingwell.com/recipes/broccoli_rabe_white_bean_fontina_pasta.html

From EatingWell:  April/May 2006, EatingWell Serves Two

Use any vegetable in place of pungent broccoli rabe to make this a family-pleaser. Make it a Meal: round out the meal with a fresh salad of cherry tomatoes and cucumbers tossed with extra-virgin olive oil and balsamic vinegar.

4 servings, 1 1/2 cups each | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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.
  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.

Nutrition

Per serving : 444 Calories; 13 g Fat; 4 g Sat; 7 g Mono; 16 mg Cholesterol; 70 g Carbohydrates; 23 g Protein; 13 g Fiber; 750 mg Sodium; 441 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 1/2 fat

Tips & Notes