This was pretty good and the family liked it well enough but we all agreed that 2T of red wine vinegar was too much. It overpowered all other flavors in the dish. Next time I would cut the vinegar in half at least.
Broccoli Rabe, White Bean & Fontina Pasta
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.
6 Reviews for Broccoli Rabe, White Bean & Fontina Pasta
I've made this recipe twice now. The first exactly as suggested, the second time with spinach and shaved Parmesan instead of fontina. I liked them both a lot. I didn't think it was as much work as others described..actually pretty quick and easy, maybe because of the shaved Parma I used. Next time I will experiment with some stronger veggie additions like onion, maybe even tomatoes as it has a pretty mild punch as is.
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!
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.
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