Orecchiette With Broccoli Rabe, Sund Dried Tomatoes and White Beans-by Kathy Olson

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Title: Orecchiette With Broccoli Rabe, Sun Dried Tomatoes And White

Beans

Categories: Main/Side

Yield: 8 Servings

 

1 lb orecchiette pasta

2 T olive oil

2 ea garlic,thinly sliced

1 bn broccoli rabe,stems removed

- leaves chopped

1 c oil-packed sun-dried

-tomatoes (about

-12 pieces),sliced

1 (15-ounce) can cannellini

-beans,rinsed

Salt and pepper to taste

2 T grated Parmesan cheese

-(optional)

 

[Note: Whole Foods Market High-Fiber, Sugar-Conscious, Vegetarian

 

This quick vegetarian pasta combines the pleasingly bitter taste of

broccoli rabe with toasted garlic and bold sun-dried tomatoes.

 

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 saute 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 saut 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 Info

Per serving (About 6oz/168g-wt.): 230 calories (70 from fat), 8g total

fat, 1g saturated fat, 8g protein, 33g total carbohydrate (5g dietary

fiber, 0g sugar), 0mg cholesterol, 370mg sodium

 

 

 

 

 

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