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Ingredientes
- 12 ounce Dry orecchiette
- 1Â 1/2 lb Broccoli rabe - (abt 2 bunches)
- 4 x Garlic cloves - (to 6) peeled, left whole
- 1/3 c. Extra-virgin extra virgin olive oil
- 1/2 c. Chicken broth
- 1/2 tsp Dry red pepper flakes
- 2 c. Cooked liquid removed cannellini beans
- Â Â Salt to taste
- Â Â Fresh Parmesan cheese slab
Direcciones
- Preheat oven to 450 degrees. Bring water to a boil for the pasta.
- While this is coming to a boil, trim and throw away coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pcs. Rinse and drain.
- Set garlic in a baking pan and broil or possibly roast for 10 min or possibly till outside begins to soften and get golden brown. Add in pasta to boiling water.
- Heat extra virgin olive oil in a large skillet. When warm add in roasted garlic, broccoli rabe, broth, dry red pepper flakes and salt. Partially cover skillet and saute/fry about 3 min. Add in cannellini beans and cook, stirring occasionally, till broccoli is just tender and beans are heated through.
- Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 173 | 56% |
| Total Fat 19.65g | 25% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 483mg | 20% |
| Potassium 672mg | 19% |
| Total Carbs 24.41g | 7% |
| Dietary Fiber 11.6g | 39% |
| Sugars 3.05g | 2% |
| Protein 12.54g | 20% |
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