Pasta with Greens and Roasted Garlic

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 ounces dry orecchiette
  • 1 1/2 pounds (2 bunches) broccoli rabe
  • 4 to 6 garlic cloves, peeled and left whole
  • 1/3 cup extra virgin olive oil
  • 1/2 cup chicken broth
  • 1/2 teaspoon dried red pepper flakes
  • 2 cups cooked drained cannellini beans
  • Salt
  • Slab of Fresh Parmesan cheese
Directions
  • Preheat oven to 450 degrees. Bring water to a boil for the pasta. While this is coming to a boil, Trim and discard coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. Set garlic in a baking pan and broil or roast for 10 minutes or until outside begins to soften and get golden. Add pasta to boiling water. Heat olive oil in a large skillet. When hot add roasted garlic, broccoli rabe, broth, dried red pepper flakes and salt. Partially cover skillet and saute about 3 minutes. Add cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans are heated through.

  • Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top.


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