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Orecchiette with Broccoli Rabe, Sun-Dried Tomatoes and White Beans

Serves 6 to 8
Time 35 min
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 extra-virgin olive oil
  • 2 cloves garlic thinly sliced
  • 1 bunch broccoli rabe stems removed, leaves chopped
  • 1/2 cup sun-dried tomatoes (not oil-packed), or 1 cup oil-packed sun-dried tomatoes (about 12 pieces) sliced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons grated Parmesan cheese (optional)
Method

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).

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound orecchiette pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic thinly sliced
  • 1 bunch broccoli rabe stems removed, leaves chopped
  • 1/2 cup sun-dried tomatoes (not oil-packed), or 1 cup oil-packed sun-dried tomatoes (about 12 pieces) sliced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons grated Parmesan cheese (optional)