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.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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
1 1/2 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
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded fontina cheese
2/3 cup Toasted Breadcrumbs, optional (see Tip)

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.

NUTRITION INFORMATION: Per serving: 444 calories; 13 g fat (4 g sat, 7 g mono); 16 mg cholesterol; 70 g carbohydrate; 23 g protein; 13 g fiber; 750 mg sodium; 441 mg potassium.
Nutrition bonus: Vitamin C (170% daily value), Vitamin A (150% dv), Iron (25% dv), Calcium (20% dv).
4 Carbohydrate Servings
Exchanges: 4 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 1/2 fat

TIP: 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.

Excellent, easy dish! Used broccoli rabe and veggie broth, as well as the optional breadcrumbs. Highly recommend using the breadcrumbs as they added a nutty texture to the overall taste. An immediate family favorite, even for the non-vegetarians of the group!

Anonymous, East Lansing, MI

Neither my husband or I liked it. I don't know why anyone would eat broccoli rabe anyway. The Fontina cheese tasteless as it is was a waste of time. We each ate 1/2 cup - threw it away.

Anonymous, Albany, NY

Since when is chicken broth vegetarian?

Anonymous, San Diego, CA

I don't need to make it. It sounds delicious un-made. To the lady who threw it out, Italians absolutely love the brocoli rabe. You just have to know how to cook it. Cheeses like fontina are probably like any pizza cheese to make it sticky.

Mary Ann, Stamford, CT

I had a bag of precut cooking greens from Trader Joe's, so I used that and otherwise followed the recipe as instructed. I also only had a 15.5 oz. can of white beans, but that was plenty, in our opinion. This dinner tasted great and the nutrition is great!

Maggie, Philadelphia, PA

Delicious! The bread crumbs were a great addition. The second time I added crimini mushrooms and an onion. Also added a touch of vermouth to the sauce. Will definitely add this to the rotation.

Rachel, Denver, CO

uhm, the recipe calls for either VEGETABLE broth OR chicken broth, that's how it's vegetarian, jerk.

Anonymous