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. Meal plan: 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.
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.
- Calories 515
- Carbohydrate Content 86 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 15 g
- Protein Content 25 g
- Saturated Fat Content 1 g
- Sodium Content 143 mg
- Sugar Content 0 g