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Broccoli Rabe, White Bean & Fontina Pasta

From: EatingWell

Use any vegetable in place of pungent broccoli rabe to make this a family-pleaser. Make it a Meal: round out the meal with a fresh salad of cherry tomatoes and cucumbers tossed with extra-virgin olive oil and balsamic vinegar.

Servings: 4 servings, 1 1/2 cups each
Prep: 20 mins
Total: 35 mins
Rated : Not yet rated
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)
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). 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.
Tip: 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.
Nutrition Facts
Calories 444, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 7 g, Cholesterol 16 mg, Sodium 750 mg, Carbohydrate 70 g, Fiber 13 g, Protein 23 g, Potassium 441 mg. Daily Values: Vitamin A 150%, Vitamin C 170%, Calcium 20%, Iron 25%. Exchanges: Starch 4,Vegetable 1,Medium-Fat Meat 1.5,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

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