Orecchiette with Broccoli Rabe, Sun Dried Tomatoes & White B

JasiBella

Serves 6 to 8

Ingredients
1 pound orecchiette pasta
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 bunch broccoli rabe, stems removed, leaves chopped
1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
1 (15-ounce) can cannellini beans, rinsed
Salt and pepper to taste
2 tablespoons grated Parmesan cheese (optional)

Method
Bring a large pot of salted water to a boil; add pasta and cook until al dente according to package directions. Reserve a cup of the pasta cooking water and drain pasta thoroughly.

Meanwhile, in a large sauté pan over high heat, heat olive oil. Add garlic and cook until fragrant but not browned, about 1 minute. Add half the broccoli rabe and sauté until lightly wilted but not brown, about 2 minutes. Add remaining broccoli rabe to pan and cook for another minute or two. Add sun-dried tomatoes and cannellini beans and toss lightly. Taste and adjust seasoning with salt and pepper.

Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables. Stir and add a few tablespoons of reserved pasta cooking water if mixture seems dry. Season and taste again. Serve immediately with freshly grated Parmesan cheese.

Nutrition
Per serving (About 6oz/168g-wt.): 230 calories (70 from fat), 8g total fat, 1g saturated fat, 8g protein, 33g total carbohydrate (5g dietary fiber, 0g sugar), 0mg cholesterol, 370mg sodium

JasiBella

Serves 6 to 8

Ingredients
1 pound orecchiette pasta
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 bunch broccoli rabe, stems removed, leaves chopped
1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
1 (15-ounce) can cannellini beans, rinsed
Salt and pepper to taste
2 tablespoons grated Parmesan cheese (optional)

Method
Bring a large pot of salted water to a boil; add pasta and cook until al dente according to package directions. Reserve a cup of the pasta cooking water and drain pasta thoroughly.

Meanwhile, in a large sauté pan over high heat, heat olive oil. Add garlic and cook until fragrant but not browned, about 1 minute. Add half the broccoli rabe and sauté until lightly wilted but not brown, about 2 minutes. Add remaining broccoli rabe to pan and cook for another minute or two. Add sun-dried tomatoes and cannellini beans and toss lightly. Taste and adjust seasoning with salt and pepper.

Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables. Stir and add a few tablespoons of reserved pasta cooking water if mixture seems dry. Season and taste again. Serve immediately with freshly grated Parmesan cheese.

Nutrition
Per serving (About 6oz/168g-wt.): 230 calories (70 from fat), 8g total fat, 1g saturated fat, 8g protein, 33g total carbohydrate (5g dietary fiber, 0g sugar), 0mg cholesterol, 370mg sodium