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.
whole-wheat shells, fusilli or chiocciole
broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
vegetable broth, or reduced-sodium chicken broth
extra-virgin olive oil
cannellini beans, rinsed
freshly ground pepper
shredded fontina cheese
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.
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.
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