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. Source: EatingWell Magazine, April/May 2006

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Tip: To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

Nutrition Facts

445 calories; 13.2 g total fat; 3.6 g saturated fat; 16 mg cholesterol; 776 mg sodium. 536 mg potassium; 67.4 g carbohydrates; 10.5 g fiber; 5 g sugar; 21.1 g protein; 7458 IU vitamin a iu; 105 mg vitamin c; 88 mcg folate; 204 mg calcium; 4 mg iron; 3 mg magnesium;

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/21/2015
Just added a little I made a few pieces of bacon and crumbled them into the recipe. I also used spinach instead and added red onions to the mix. I would say it could use a little more garlic (but I'm a huge fan of garlic). It really thickens up nicely. I will definitely make this again! Thank you! Pros: This recipe was great! Easier than people made it sound Cons: A little bland by itself Read More
Rating: 3 stars
01/04/2015
This was a little bland so I added some bacon and a little pesto which added the flavor needed Read More
Rating: 3 stars
03/19/2013
Almost great This was pretty good and the family liked it well enough but we all agreed that 2T of red wine vinegar was too much. It overpowered all other flavors in the dish. Next time I would cut the vinegar in half at least. Pros: easy Read More
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Rating: 5 stars
10/30/2011
Very nice but needs one medium minced onion saute'd in the olive oil sprinkled with the 2 T flour cooked for one minute then add the broth. The onion gives extra favour and definitely more nutrition. Also if you have no spinach or brocolli rabe use your lettuce before it wilts or soon after it wilts. Cynthia in Mexico Read More
Rating: 5 stars
10/30/2011
This was a very solid recipe and you can add almost any veggie. I also added sausage red onion and can of diced tomatoes (drained). I sauteed sausage and onion with salt pepper and red pepper flakes and then added the garlic. I then sprinkled in the flour and let it cook for 1 min. Then added broth and let thicken. Next I added tomatoes and some fresh parsley. I was really really good and the cheese and breadcrumbs are necessary and delicious additions. Will make again for sure. Read More
Rating: 5 stars
10/30/2011
This was an excellent pasta dish! The broccoli raab is bitter but the stock beans and cheese all offset it well. This is one I will definitely add to the line-up! Read More
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Rating: 5 stars
10/29/2011
YUM! But more work than I'm willing to put in on a week night. I agree with Cynthia about adding an onion. I'm not a fan of red wine vinegar so if I make this again I'd use balsamic. Overall very yummy but def a weekend night meal! Read More
Rating: 4 stars
10/29/2011
The homemade toasted breadcrumbs make this dish! I've made this recipe twice now. The first exactly as suggested the second time with spinach and shaved Parmesan instead of fontina. I liked them both a lot. I didn't think it was as much work as others described..actually pretty quick and easy maybe because of the shaved Parma I used. Next time I will experiment with some stronger veggie additions like onion maybe even tomatoes as it has a pretty mild punch as is. Read More