Recipe Image

Penne with Broccoli Rabe

  • 35 m
  • 35 m
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.”


    • 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)


  • 1 Wash broccoli rabe, if using; remove and discard woody stems. Coarsely chop leafy greens; set aside.
  • 2 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.
  • 3 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.
  • 4 Add tomato mixture to pasta mixture; toss gently to combine. Sprinkle with cheese.
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