(The ad below will not display on your printed page)
Penne with Broccoli Rabe
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)
1Wash broccoli rabe, if using; remove and discard woody stems. Coarsely chop leafy greens; set aside.
2In 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.
3Meanwhile, 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.
4Add tomato mixture to pasta mixture; toss gently to combine. Sprinkle with cheese.