Thursday, January 07, 2010

Try This! Thursday - Broccoli Rabe, White Bean and Fontina Pasta

So, it's 2010 and a lot of people are looking for healthy recipes and meal ideas for their families so that they can get their families healthier. I know I am. Now, we eat pretty healthy already, but not near as healthy as we should. We don't cook anything fried, we eat whole wheat pasta, whole wheat bread, and try to put some type of veggie with every supper. My problem is that we get stuck cooking the same things over and over again, and I'm ready to add some variety to our family dinners. I absolutely LOVE pasta, and I was pretty excited when I found this recipe. Besides it being healthy, it's super quick too! So, try this!

Broccoli Rabe, White Bean & Fontina Pasta

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Cook Time: 15 minutes
Yield: 4 servings, 1 1/2 Cups Each

- 8 ounces whole-wheat shells, fusilli or chiocciole
- 1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
- 1 1/2 cups vegetable broth or reduced-sodium chicken broth
- 1 tablespoon all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 19-ounce can cannellini beans, rinsed
- 2 tablespoons red-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded fontina cheese
- 2/3 cup Toasted Breadcrumbs, optional (see Tip)

- 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 Breadcrumbs, if using.

- To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

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