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Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8 minutes. Reserve 1 cup of the pasta cooking water and drain pasta. Meanwhile, if using sun-dried tomatoes not packed in oil, soak tomatoes in 1 cup of boiling water until soft, about 10 minutes. Drain and slice.
Heat the oil in a large skillet over high heat. 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 7 minutes. Add remaining broccoli rabe to pan and cook until just tender, about 5 minutes. Add sun-dried tomatoes, cannellini beans, salt and pepper and toss lightly.
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. Serve with Parmesan cheese (if using).