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Penne with Broccoli Rabe
Penne with Broccoli Rabe
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From: Diabetic Living Magazine
This pasta dish is a perfect choice for weeknight cooking. In just 35 minutes, you'll be serving up penne pasta and broccoli rabe with fresh tomatoes and bacon. It's a meal your whole family will enjoy.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 12 ounces broccoli rabe or 2 cups broccoli florets
- 6 ounces dried multi-grain penne pasta
- ½ cup chopped onion (1 medium)
- 1 slice bacon, coarsely chopped
- 2 cloves garlic, minced
- 4 medium plum tomatoes, seeded and chopped
- ⅓ cup dry white wine or reduced-sodium chicken broth
- ¼ cup shaved Asiago cheese (1 ounce)
Preparation
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Prep
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Ready In
- Wash broccoli rabe, if using; remove and discard woody stems. Coarsely chop leafy greens; set aside.
- In a large saucepan cook pasta in a large amount of boiling water for 8 minutes. Add broccoli rabe or broccoli florets. Cook about 3 minutes more or just until pasta is tender; drain well. Return mixture to hot saucepan; cover and keep warm.
- Meanwhile, in a medium saucepan cook onion, bacon and garlic over medium heat about 5 minutes or until onion is tender, stirring occasionally. Reduce heat to low. Add tomatoes, wine and ¼ teaspoon salt; cook for 2 minutes more, stirring frequently.
- Add tomato mixture to pasta mixture; toss gently to combine. Sprinkle with cheese.
- Serving size: 1 cup
- Per serving: 296 calories; 7 g fat(3 g sat); 7 g fiber; 39 g carbohydrates; 14 g protein; 18 mcg folate; 14 mg cholesterol; 5 g sugars; 1,813 IU vitamin A; 43 mg vitamin C; 235 mg calcium; 3 mg iron; 365 mg sodium; 281 mg potassium
- Nutrition Bonus: Vitamin C (72% daily value), Vitamin A (36% dv), Calcium (24% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, 1½ vegetable, 1 medium-fat protein
