A classic combination of bitter greens and sweet golden raisins tossed with pasta and beans for a quick meal.
1 package (16 ounces) penne or ziti pasta
2 bunches broccoli rabe (about 12 ounces each), tough stems trimmed
2 tablespoons olive oil
3 garlic cloves, crushed with side of chef's knife
1/4 teaspoon crushed red pepper
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
1/4 cup golden raisins
Grated Parmesan cheese (optional)
1. In large saucepot, prepare pasta in boiling salted water as label directs.
2. Meanwhile, in another large saucepot, heat 4 quarts water to boiling. Add broccoli rabe, and cook 3 to 5 minutes or until thickest parts of stems are tender. Drain broccoli rabe; cool slightly. Cut broccoli rabe into 2-inch pieces.
3. Wipe saucepot dry. Add oil, and heat over medium-high heat until hot. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add broccoli rabe, garbanzo beans, and raisins, and cook about 3 minutes to heat through, stirring often. Remove saucepot from heat.
4. When pasta has cooked to desired doneness, remove 2/3 cup pasta cooking water; reserve. Drain pasta. Add pasta, reserved pasta cooking water, and 1 1/4 teaspoons salt to broccoli rabe mixture; toss well. Serve with Parmesan if you like.
(based on individual servings)
Total Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 1160 mg
Carbohydrates: 119 g
Fiber: 13 g
Protein: 25 g
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.