Pasta With White Beans, Broccoli Rabe & Sun-Dried Tomatoes
1 cup of sun-dried tomatoes - (abt 8)
1 pound of broccoli rabe tough stems removed
1 pound of rotini pasta
2 cups of low-sodium vegetable broth
three 15 ounce cans of cannellini beans, rinsed, drained or other white
beans
2 tablespoons of olive oil
4 medium garlic cloves minced
1 teaspoon of red pepper flakes
2 tablespoon chopped fresh rosemary or 2 teaspoons of dried rosemary
1 cup of grated Romano cheese (optional)
In large pot, bring 3 quarts water to a boil. Place sun-dried tomatoes in
small bowl. When water begins to warm, ladle 1 cup over tomatoes. Let sit
about 10 minutes to soften. Drain and slice tomatoes into thin strips.
Add broccoli rabe to pot of boiling water and cook, stirring occasionally,
until tender, about 2 minutes. Remove with slotted spoon to drain. Cut
broccoli rabe into bite-size pieces.
Return water to a boil. Add pasta and stir to prevent sticking. Cook until
just tender, about 10 minutes. Drain; rinse under cold running water and
drain well.
In medium skillet, heat broth over medium heat. Pour 2 cans beans into
blender and slowly add hot broth. Puree until smooth.
In skillet, heat 1 tablespoon oil over medium-low heat; add garlic. As soon
as garlic begins to color, add red pepper flakes and pureed beans and stir
to combine. Add remaining can of beans to puree along with 2 teaspoons salt.
Add rosemary, then increase heat and bring to a boil, lower heat and simmer
5 minutes. Adjust salt to taste and add sprinkling of freshly ground pepper.
In another medium skillet, heat remaining 1 tablespoon oil over medium heat.
Add broccoli rabe and pinch of salt and toss until broccoli rabe is heated
through. Stir in sun-dried tomatoes.
To serve: Ladle bean sauce over pasta and top with mound of broccoli rabe
and tomato mixture. Sprinkle each serving with cheese if desired.
This recipe yields 6 servings.
Per Serving: 515 Cal; 25g Prot; 7g Total Fat (1 Sat. Fat); 86g Carb.; 0mg
Chol; 143mg Sod.; 15g Fiber.
Comments: For a change of pace (or for the gluten-sensitive) try using
quinoa or 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.
Formatted for MC7 08-27-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 62 Calories; 6g Fat (83.5% calories
from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1 Fat.
Vegetarian Times, March 2001 |
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