Broccoli Rabe White Bean And Fontina Pasta Recipes

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BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA



Broccoli Rabe, White Bean, and Fontina Pasta image

According to Real Age, the source of this recipe: "With well over the RDA of vitamin C and vitamin A -- and a healthy dose of both iron and calcium -- what's not to love about this fiber-rich pasta dish?"

Provided by bluejay11702

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces whole wheat fusilli
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces or 8 cups Baby Spinach
1 1/2 cups vegetable broth or 1 1/2 cups reduced-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 (19 ounce) can cannellini beans, rinsed
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup shredded Fontina cheese
2/3 cup toasted breadcrumb

Steps:

  • 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.
  • 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 bread crumbs, if desired.

Nutrition Facts : Calories 610.2, Fat 13.9, SaturatedFat 4.2, Cholesterol 16.6, Sodium 702.2, Carbohydrate 96.9, Fiber 14.3, Sugar 3, Protein 28.8

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