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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.

Source: EatingWell Magazine, April/May 2006

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

1 1/2 cups
445 calories; protein 21.1g; carbohydrates 67.4g; dietary fiber 10.5g; sugars 5.2g; fat 13.2g; saturated fat 3.6g; cholesterol 15.7mg; vitamin a iu 7457.5IU; vitamin c 104.9mg; folate 88.3mcg; calcium 204mg; iron 4.2mg; magnesium 3.3mg; potassium 536.4mg; sodium 775.6mg.

4 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 1/2 fat

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