Broccoli Rabe, White Bean & Fontina Pasta

April/May 2006, EatingWell Serves Two

Your rating: None Average: 3.9 (65 votes)

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.

"YUM! But more work than I'm willing to put in on a week night. I agree with Cynthia about adding an onion. I'm not a fan of red wine vinegar so if I make this again I'd use balsamic. Overall very yummy but def a weekend night meal! "
Broccoli Rabe, White Bean & Fontina Pasta

8 Reviews for Broccoli Rabe, White Bean & Fontina Pasta


This was an excellent pasta dish! The broccoli raab is bitter, but the stock, beans and cheese all offset it well. This is one I will definitely add to the line-up!


This was a very solid recipe and you can add almost any veggie. I also added sausage, red onion and can of diced tomatoes (drained). I sauteed sausage and onion with salt, pepper and red pepper flakes and then added the garlic. I then sprinkled in the flour and let it cook for 1 min. Then added broth and let thicken. Next, I added tomatoes and some fresh parsley. I was really really good and the cheese and breadcrumbs are necessary and delicious additions. Will make again for sure.


Very nice but needs one medium minced onion, saute'd in the olive oil, sprinkled with the 2 T flour, cooked for one minute then add the broth. The onion gives extra favour and definitely more nutrition. Also, if you have no spinach or brocolli rabe, use your lettuce before it wilts, or soon after it wilts.
Cynthia in Mexico


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