Broccoli rabe adds texture to pasta

Orecchiette is a little ear-shaped pasta that is typical of Apulia in Southern Italy. It’s perfect for this vegetarian dish. The small shape captures the sauce and mixes well with the other ingredients.

Broccoli rabe adds a crisp texture to the dish. It’s also called rapini and is closely related to the turnip family.

Helpful Hints:

You can use any short-cut pasta such as bow ties or elbow macaroni instead of orecchiette.

You can substitute vegetable broth for white wine. Add 2 more garlic cloves for extra flavor.

Countdown:

Place water for pasta on to boil.

Prepare all the ingredients.

Boil pasta.

While pasta boils, make sauce.

Orecchiette With Beans And Broccoli Rabe

Yield 2 servings. Recipe by Linda Gassenheimer

¼ pound orecchiette (about 1 ¼ cups)

½ pound broccoli rabe, stem cut into ½-inch pieces, large heads cut in half

1 tablespoon olive oil

4 crushed garlic cloves

½ cup dry white wine

1 cup cannellini beans, rinsed and drained

1 cup cherry tomatoes, cut in half

¼ cup grated Parmesan cheese

Salt and freshly ground black pepper

Bring a medium-size saucepan 3/4 filled with water to a boil. Add the orecchiette and boil for 9 minutes. Add the broccoli rabe and cook for 2 more minutes. They should be crisp yet tender. Drain in a colander. Heat olive oil in large skillet and saute garlic 30 seconds without browning the garlic. Stir in wine, beans and tomatoes. Simmer uncovered until reduced 3 to 4 minutes. Add the orecchiette and broccoli rabe to the skillet. Toss to combine all ingredients. Add salt and pepper to taste. Divide between two dinner plates and sprinkle Parmesan cheese on top.

Per serving: 545 calories (19% from fat), 11.4 g fat (2.9 g saturated, 4.1 g monounsaturated), 9 mg cholesterol, 79.9 g protein, 10.8 g carbohydrates, 6.5 g fiber, 212 mg sodium.