Pasta With Tomato Sauce Cannellini Beans And Broccoli Rabe Recipes

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BROCCOLI RABE & GARLIC PASTA



Broccoli Rabe & Garlic Pasta image

"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

12 ounces uncooked linguine
1 pound broccoli rabe
3 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth, divided
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

Nutrition Facts : Calories 428 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

PASTA WITH TOMATOES AND BEANS



Pasta With Tomatoes and Beans image

This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, sauces and gravies, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
Pinch of sugar
Salt
freshly ground pepper
1 15-ounce can cannellini beans, drained and rinsed
4 sage leaves or basil leaves, cut in slivers optional
3/4 pound pasta, any shape
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
  • When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE



Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce image

Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.

Provided by sophie

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 13

1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
½ cup uncooked fusilli pasta
3 tablespoons olive oil
2 cloves garlic, roughly chopped
salt and ground black pepper to taste
1 sprig fresh rosemary
½ teaspoon dried Italian herb mix, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup white wine
1 (14.5 ounce) can diced tomatoes
2 green onions, sliced
1 clove garlic, minced
2 teaspoons grated Parmesan cheese, or to taste

Steps:

  • Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
  • Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
  • Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g

BROCCOLI N TOMATO PASTA



Broccoli n Tomato Pasta image

Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

3 quarts water
8 ounces uncooked spaghetti
2 cups fresh broccoli florets
2 large tomatoes, peeled, seeded and coarsely chopped
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1/2 cup sliced ripe olives
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender., Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.

Nutrition Facts : Calories 348 calories, Fat 12g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 688mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein.

PASTA, BEANS AND TOMATOES



Pasta, Beans and Tomatoes image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, main course

Time 10m

Number Of Ingredients 6

Penne pasta
Fresh or canned tomatoes
Canned or cooked white beans
Garlic
Olive oil
Basil

Steps:

  • Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
  • Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
  • Add a little more minced garlic, then a pound of cooked penne pasta.
  • Add fresh basil and a bit more oil and serve.

BROCCOLI RABE AND CANNELLINI BEANS



Broccoli Rabe and Cannellini Beans image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds broccoli rabe
2 garlic cloves, minced
1/3 cup olive oil
1/3 cup chicken broth
1 teaspoon dried pepper flakes
Salt and pepper
2 cups cooked cannellini beans
1 pound orecchiette

Steps:

  • Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
  • In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA



Broccoli Rabe, White Bean, and Fontina Pasta image

According to Real Age, the source of this recipe: "With well over the RDA of vitamin C and vitamin A -- and a healthy dose of both iron and calcium -- what's not to love about this fiber-rich pasta dish?"

Provided by bluejay11702

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces whole wheat fusilli
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces or 8 cups Baby Spinach
1 1/2 cups vegetable broth or 1 1/2 cups reduced-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 (19 ounce) can cannellini beans, rinsed
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup shredded Fontina cheese
2/3 cup toasted breadcrumb

Steps:

  • 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.

Nutrition Facts : Calories 610.2, Fat 13.9, SaturatedFat 4.2, Cholesterol 16.6, Sodium 702.2, Carbohydrate 96.9, Fiber 14.3, Sugar 3, Protein 28.8

ORECCHIETTE WITH CANNELLINI AND BROCCOLI



Orecchiette with Cannellini and Broccoli image

Categories     Bean     Onion     Pasta     Tomato     Sauté     Quick & Easy     Basil     Broccoli     Bon Appétit

Number Of Ingredients 11

2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice
1/4 cup water
1 15-ounce can cannellini (white kidney beans), drained
1/2 cup chopped fresh basil
8 ounces orecchiette (little ear-shaped pasta; about 2 cups) or medium pasta shells
1 pound broccoli crowns, separated into small florets (about 5 cups)
3 tablespoons freshly shaved Parmesan cheese

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
  • Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
  • Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

ADRIANA'S PASTA WITH SAUSAGE, CANNELLINI BEAN, AND BROCCOLI RABE



Adriana's Pasta With Sausage, Cannellini Bean, and Broccoli Rabe image

You need to try it with fresh Italian flavors from http://www.cookiesfromitaly.com/recipes/pasta_sausage_beans_broccoli_rabe.htm

Provided by thorntonspartan

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

4 1/2 ounces dry pasta (any shape)
8 ounces hot Italian sausage, casings removed
19 ounces cannellini beans, rinsed and drained
4 cups broccoli rabe (1-inch pieces)
1/4 cup chicken broth
salt and black pepper

Steps:

  • Directions:.
  • Cook pasta according to instructions.
  • Rinse with cold water, drain, and set aside.
  • Crumble sausage into a large skillet on medium heat. When it starts to release oils, mix in beans.
  • When sausage looks close to cooked, stir in broccoli rabe.
  • Season a little bit of salt and pepper.
  • When broccoli rabe is wilted, add pasta and chicken broth.
  • Turn up to high heat and stir around for about 1 minute, or until most of the liquid has evaporated.
  • Season again to taste.
  • Makes 2 to 3 servings.
  • That's it!

Nutrition Facts : Calories 286.4, Fat 11.2, SaturatedFat 3.9, Cholesterol 21.6, Sodium 754.4, Carbohydrate 30.6, Fiber 5.5, Sugar 2.6, Protein 14.9

ORECCHIETTE WITH BROCCOLI RABE AND TOMATOES



Orecchiette with Broccoli Rabe and Tomatoes image

For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin oiive oil and some finely grated Pecorino Romano, but it's exceptionally good tossed with an all-star Italian sauce of anchovies, garlic, capers, and tomatoes, and topped with toasted breadcrumbs. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

7 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups plain fresh breadcrumbs
Kosher salt
4 anchovy fillets, rinsed and patted dry
6 cloves garlic, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed, drained, and chopped
1 pound cherry tomatoes, halved
1/4 teaspoon red-pepper flakes
1 pound fresh Step-by-Step Orecchiette or best-quality dried orecchiette
1 pound broccoli rabe, trimmed and cut into 2-inch pieces

Steps:

  • In a large saute pan, heat 3 tablespoons oil over medium. Add breadcrumbs and season with salt. Cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
  • Add 2 tablespoons oil to pan; heat over medium. Add anchovies and stir until they dissolve into oil, about 1 minute. Add garlic and capers; cook, stirring, until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Increase heat to medium-high; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. If using fresh orecchiette, add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. If using dried orecchiette, cook according to package instructions until al dente, adding broccoli rabe 2 minutes before end of cooking time. Drain pasta and broccoli rabe, reserving 1/4 cup pasta water.
  • Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high, stirring gently, until liquid has thickened slightly, about 2 minutes. Transfer to a serving dish, top with breadcrumbs, and serve immediately.

PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN



Penne with Broccoli Rabe, Tomatoes, and Parmesan image

Provided by Michael Shrader

Categories     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     Basil     Broccoli Rabe     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

12 ounces penne pasta
1/3 cup extra-virgin olive oil
4 garlic cloves, chopped
2 bunches broccoli rabe, chopped
8 anchovies, chopped
3/4 teaspoon dried crushed red pepper
1 pound tomatoes, diced
1 cup chopped fresh basil, divided
2 tablespoons fresh lemon juice
1 1/4 cups grated Parmesan cheese, divided

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
  • Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
  • Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

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From bonappetit.com


GARLICKY BROCCOLI RABE PASTA WITH CHERRY TOMATOES | JOVIAL FOODS
2020-05-18 Instructions. In a large skillet, cook oil, garlic, and tomatoes on medium-low heat until the tomatoes soften but still hold their shape, about 3 minutes. Set aside. Bring 3 quarts of water to a boil with 1 tablespoon of salt. Add the broccoli rabe and cook for 5 …
From jovialfoods.com


CANNELLINI BEAN & BROCCOLI RABE MEATBALLS - CONNOISSEURUS VEG
Jun 20, 2017 - These vegan cannellini bean and broccoli rabe meatballs are packed with savory, garlicky flavor and are perfect drenched in marinara sauce over spaghetti! Jun 20, 2017 - These vegan cannellini bean and broccoli rabe meatballs are packed with savory, garlicky flavor and are perfect drenched in marinara sauce over spaghetti! Pinterest. Today. Explore. …
From pinterest.com


RED WINE TOMATO SAUCE WITH GARLIC OLIVE OIL AND CANNELLINI BEANS …
2020-01-09 Garlic Olive Oil Recipes From Sonoma Farm. Skip to content. About; Events; Blog; Contact; My account; Shipping & Returns; 0 items $0.00; Artisanal Oils. Extra Virgin Olive Oils. Extra Virgin Olive Oil ; Flavor Infused Extra Virgin Olive Oils; Organic Extra Virgin Olive Oil; Extra Virgin Olive Oil Samples; Bulk Extra Virgin Olive Oil. Bulk Extra Virgin Olive Oil; Bulk Flavor …
From sonomafarm.com


FARFALLE PASTA WITH TOMATO SAUCE, CANNELLINI BEANS, AND BROCCOLI …
Farfalle pasta combined with a quick tomato sauce, protein-rich cannellini beans, and nutrient-packed broccoli rabe make this a tasty and healthy pasta dish. May 15, 2016 - Try this easy pasta recipe tonight.
From pinterest.com


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