Ingredients
| 8 |
ounces pasta, whole-wheat shells, fusilli, or chiocciole |
| 1 |
bunch broccoli, 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 |
| 19 |
ounces cannellini beans, can, 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 bread crumbs |
Directions
- 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. Makes 4 servings.
- Nutrition information (per serving): 444 calories; 13 g fat (4 g sat, 7 g mono); 16 mg cholesterol; 70 g carbohydrate; 23 g protein; 13 g fiber; 750 mg sodium; 441 mg potassium.
Categories
Main Dish, Salads
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