Broccoli Rabe, White Bean, and Fontina Pasta |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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? Ingredients:
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 |
Directions:
1. Bring a large pot of water to a boil.
2. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
3. Drain.
4. Dry the pot.
5. Whisk broth and flour in a small bowl until smooth.
6. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
7. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
8. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
9. Cook, stirring, until the mixture is heated through, about 1 minute.
10. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.
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