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Ингредиенты
- 1/4 c. sun-dry tomatoes - (abt 8)
- 1 lb broccoli rabe tough stems removed
- 1/2 lb rotini pasta
- 2 c. low-sodium vegetable broth
- 3 can cannellini beans - (15 ounce ea) rinsed, liquid removed
- Â Â (or possibly other white beans)
- 2 Tbsp. extra virgin olive oil
- 4 med garlic cloves chopped
- 1/4 tsp red pepper flakes
- 2 Tbsp. minced fresh rosemary
- Â Â (or possibly 2 tspns dry rosemary)
- 1/4 c. grated Romano cheese (optional)
Инструкции
- In large pot, bring 3 qts water to a boil. Place sun-dry tomatoes in small bowl. When water begins to hot, ladle 1 c. over tomatoes. Let sit about 10 min to soften. Drain and slice tomatoes into thin strips.
- Add in broccoli rabe to pot of boiling water and cook, stirring occasionally, till tender, about 2 min. Remove with slotted spoon to drain. Cut broccoli rabe into bite-size pcs.
- Return water to a boil. Add in pasta and stir to prevent sticking. Cook till just tender, about 10 min. Drain; rinse under cool running water and drain well.
- In medium skillet, heat broth over medium heat. Pour 2 cans beans into blender and slowly add in warm broth. Puree till smooth.
- In skillet, heat 1 Tbsp. oil over medium-low heat; add in garlic. As soon as garlic begins to color, add in red pepper flakes and pureed beans and stir to combine. Add in remaining can of beans to puree along with 2 tsp. salt. Add in rosemary, then increase heat and bring to a boil, lower heat and simmer 5 min. Adjust salt to taste and add in sprinkling of freshly grnd pepper.
- In another medium skillet, heat remaining 1 Tbsp. oil over medium heat. Add in broccoli rabe and healthy pinch of salt and toss till broccoli rabe is heated through. Stir in sun-dry tomatoes.
- To serve: Ladle bean sauce over pasta and top with mound of broccoli rabe and tomato mix. Sprinkle each serving with cheese if you like.
- This recipe yields 6 servings.
- Comments: For a change of pace (or possibly for the gluten-sensitive) try using quinoa or possibly spelt spirals in this rich pasta dish. Blanching the broccoli rabe before sauteing cuts the bitter edge.
- Buy a crusty loaf of bread and cut it into thin crostini. Spread it with olive tapenade. Have a scoop of lemon sorbet for dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 6 servings | |
| Calories 437 | |
| Calories from Fat 84 | 19% |
| Total Fat 9.59g | 12% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1140mg | 48% |
| Potassium 800mg | 23% |
| Total Carbs 65.96g | 18% |
| Dietary Fiber 14.7g | 49% |
| Sugars 6.39g | 4% |
| Protein 21.99g | 35% |
