Recipe courtesy of Michele Urvater
Pasta with Greens and Roasted Garlic
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 865
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 132
- Dietary Fiber
- 23
- Sugar
- 6
- Protein
- 41
- Cholesterol
- 1
- Sodium
- 949
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
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.