Recipe:

Orecchiette with Broccoli Rabe, Sun Dried Tomatoes and White Beans

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Serves 6 to 8

This quick vegetarian pasta combines the pleasingly bitter taste of broccoli rabe with toasted garlic and bold sun-dried tomatoes.

Ingredients

1 pound orecchiette pasta
2 tablespoons 365 Everyday Value olive oil
2 cloves garlic, thinly sliced
1 bunch broccoli rabe, stems removed, leaves chopped
1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
1 (15-ounce)365 Everyday Value can cannellini beans, rinsed
Salt and pepper to taste
2 tablespoons grated Parmesan cheese (optional)

Method

Bring a large pot of salted water to a boil; add pasta and cook until al dente according to package directions. Reserve a cup of the pasta cooking water and drain pasta thoroughly.

Meanwhile, in a large sauté pan over high heat, heat olive oil. Add garlic and cook until fragrant but not browned, about 1 minute. Add half the broccoli rabe and sauté until lightly wilted but not brown, about 2 minutes. Add remaining broccoli rabe to pan and cook for another minute or two. Add sun-dried tomatoes and cannellini beans and toss lightly. Taste and adjust seasoning with salt and pepper.

Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables. Stir and add a few tablespoons of reserved pasta cooking water if mixture seems dry. Season and taste again. Serve immediately with freshly grated Parmesan cheese.

Nutrition

Per serving (About 8oz/213g-wt.): 380 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 380mg sodium, 64g total carbohydrate (5g dietary fiber, 3g sugar), 15g protein

Tags: Quick and Easy, Italian, Vegetarian, Sugar Conscious, High Fiber

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