Tested till perfect Pasta with White Beans and Rapini
Pasta with White Beans and Rapini
Photography by Matthew Kimura

Pasta with White Beans and Rapini

Pasta and beans provide this vegetarian dish with complete protein. It's also a tasty way to introduce rapini. Also known as broccoli rabe, rapini is related to the cabbage and turnip families and is a source of vitamins A, C and K, as well as potassium. Serve with grated cheese.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2006

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 bunch 1bunch rapini or broccoli
  • 4 cups 4cupswhole wheat penne
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 1-1/2 cups 1-1/2cupsfresh bread crumbs
  • 4 4cloves garlic, minced
  • 1/4 tsp 1/4tspsalt
  • pinch pinchhot pepper flakes
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)romano beansromano beans, drained and rinsed
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Preparation

Trim base of rapini stalks. In large pot of boiling salted water, cover and cook rapini until tender, about 2 minutes. With slotted spoon, transfer to colander to drain. Chop into 1-inch (2.5 cm) pieces; set aside.

In same pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.

Meanwhile, in large skillet, heat 1 tsp (5 mL) of the oil over medium heat; fry bread crumbs and one-quarter of the garlic, stirring, until golden, about 3 minutes. Transfer to bowl; set aside.

In same skillet, heat remaining oil over medium heat; fry remaining garlic and hot pepper flakes, stirring, until golden, about 1 minute. Stir in rapini and beans; heat through, about 3 minutes. Add to pasta and toss to coat, adding some of the reserved cooking liquid if desired. Serve sprinkled with bread crumb mixture.

Nutritional Information Per serving: about

cal 712 pro 28g total fat 21g sat. fat 3g
carb 111g fibre 18g chol 0mg sodium 1,140mg

% RDI:

calcium 34 iron 51 vit A 34 vit C 62
folate 51
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