Recipe Image

Broccoli Rabe, White Bean & Fontina Pasta

  • 20 m
  • 35 m
EatingWell Test Kitchen
“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.”

Ingredients

    • 8 ounces whole-wheat shells, fusilli or chiocciole
    • 1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
    • 1½ cups vegetable broth, or reduced-sodium chicken broth
    • 1 tablespoon all-purpose flour
    • 2 tablespoons extra-virgin olive oil
    • 4 cloves garlic, minced
    • 1 19-ounce can cannellini beans, rinsed
    • 2 tablespoons red-wine vinegar
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ½ cup shredded fontina cheese
    • ⅔ cup Toasted Breadcrumbs, optional (see Tip)

Directions

  • 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.
  • 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.
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