Pasta & Beans

(from kylerhea’s recipe box)

Per serving: 443 calories; 14g fat (3g sat, 9g mono); 5mg cholesterol; 67g carbohydrates; 20g protein; 8g fiber; 667mg sodium; 617mg potassium.
Nutrition bonus: Vitamin C (190% daily value), Vitamin A (160% dv), Folate (31% dv), Iron (30% dv).
4 Carbohydrate Serving(s)
Exchanges: 4 starch, 2 1/2 vegetable, 3 fat

Source: AARP Bluezone

Prep time: 35 minutes
Serves 4 people

Categories: May2010, beans, healthy, pasta, try*this


  • * 3 tablespoons extra-virgin olive oil
  • * 2 cloves garlic, minced
  • * 4-5 medium plum tomatoes, chopped
  • * 1/2 teaspoon dried oregano
  • * Pinch of crushed red pepper
  • * 1 15-ounce can cannellini beans, rinsed
  • * 1/2 teaspoon salt, or to taste
  • * Freshly ground pepper, to taste
  • * 8 ounces orecchiette, radiatore or other short pasta
  • * 1 pound broccoli rabe, stem ends trimmed, rinsed and cut into 1 1/2-inch pieces
  • * 1/4 cup freshly grated Parmesan or Pecorino Romano cheese


  1. 1. Put a large pot of water on to boil for cooking pasta.

  2. 2. Heat oil in a large skillet over low heat. Add garlic and cook, stirring, until fragrant but not colored, about 1 minute. Add tomatoes, oregano and crushed red pepper; cover and increase heat to medium. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, 5 to 10 minutes. Add beans, reduce heat to low and simmer, covered, until heated through. Season with salt and pepper.

  3. 3. Meanwhile, cook pasta in the boiling water for 4 minutes. Add broccoli rabe and cook until the pasta is just tender and the broccoli rabe is tender, 4 to 5 minutes more. Reserving 1/2 cup of the cooking liquid, drain the pasta and broccoli rabe and place in a large bowl. Add the tomato mixture and the reserved cooking liquid; toss to coat. The dish should be slightly soupy. Sprinkle each serving with cheese.

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