BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA
Steps:
- 1. Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot. 2. Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). 3. Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.
BROCCOLI RABE AND CANNELLINI BEANS
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
- In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.
BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA
According to Real Age, the source of this recipe: "With well over the RDA of vitamin C and vitamin A -- and a healthy dose of both iron and calcium -- what's not to love about this fiber-rich pasta dish?"
Provided by bluejay11702
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
- Drain.
- Dry the pot.
- Whisk broth and flour in a small bowl until smooth.
- Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
- Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
- Cook, stirring, until the mixture is heated through, about 1 minute.
- Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.
Nutrition Facts : Calories 610.2, Fat 13.9, SaturatedFat 4.2, Cholesterol 16.6, Sodium 702.2, Carbohydrate 96.9, Fiber 14.3, Sugar 3, Protein 28.8
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
PASTA WITH BROCCOLI RABE, WHITE BEANS, AND FONTINA
Number Of Ingredients 13
Steps:
- Place stems of broccoli rabe in microwave safe bowl. Microwave on high for 2 minutes to partially cook. Add chopped leaf portions to same container and microwave 1 minute more. Remove from microwave and toss to distribute. Leaves will continue to wilt.
- Heat olive oil in a large skillet. Add onion and saute until soft and beginning to brown. Add garlic and red pepper flakes and saute for 30 seconds. Add flour, stir for 30 seconds. Add chicken stock, whisking to make sure there are no flour lumps. Simmer until sauce thickens, about 5 minutes.
- Add balsamic vinegar to sauce and stir to combine. Add broccoli rabe and stir to distribute sauce and heat through. Gently fold in beans and tomatoes. Add pasta and stir to mix well and heat through. Add grated cheese and black pepper. Stir to melt cheese and distribute. Top with breadcrumbs and serve.
- ** For breadcrumbs, remove crust from slices of bread, tear bread into small pieces, and process in blender to make crumbs. Toast in a small skillet with a small amount of olive oil and a pinch of salt.
- ** Adding 2 oz more pasta will make more generous servings for 4, while still having plenty of sauce and toppings.
BROCCOLI RABE WITH PASTA
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
- In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
- Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
- Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 13 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 911 milligrams, Sugar 10 grams
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