A healthful combination of beans and greens makes this pasta dish evocative of the Italian countryside. By dropping the greens in the boiling water with the pasta, you've eliminated an extra step--and an extra pot to wash. Source: EatingWell Magazine, Winter 2004

Deidre Senior


Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil for cooking pasta.

  • Heat oil in a large skillet over low heat. Add garlic and cook, stirring, until fragrant but not colored, about 1 minute. Add tomatoes, oregano and crushed red pepper; cover and increase heat to medium. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, 5 to 10 minutes. Add beans, reduce heat to low and simmer, covered, until heated through. Season with salt and pepper.

  • Meanwhile, cook pasta in the boiling water for 4 minutes. Add broccoli rabe and cook until the pasta is just tender and the broccoli rabe is tender, 4 to 5 minutes more. Reserving 1/2 cup of the cooking liquid, drain the pasta and broccoli rabe and place in a large bowl. Add the tomato mixture and the reserved cooking liquid; toss to coat. The dish should be slightly soupy. Sprinkle each serving with cheese.

Nutrition Facts

466 calories; 14.1 g total fat; 2.6 g saturated fat; 5 mg cholesterol; 682 mg sodium. 639 mg potassium; 71.4 g carbohydrates; 9.1 g fiber; 6 g sugar; 20.8 g protein; 8108 IU vitamin a iu; 116 mg vitamin c; 268 mcg folate; 173 mg calcium; 5 mg iron; 40 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Pasta & Beans Delicious. I added 14 oz. diced can tomatoes(didn't have fresh) and 1 can Rotel spicy tomatoes. Also added 14 oz browned ground turkey. Also added 14oz. Frozen broccoli florets. Served over cooked pasta Read More
Rating: 5 stars
I found that there wasn't a whole lot of flavor and I even added anchovy paste... Read More