Penne with Broccoli Rabe and Cannellini
Recipe type: Entrees
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Simple (6 ingredients or less)
  • 1 lb. Broccoli rabe
  • 1 14 oz. Can cannellini beans, juice reserved
  • 1 lb. Penne pasta
  • 2 cloves Garlic, peeled and sliced crosswise
  • 2 t. Olive oil
  • Asiago cheese, grated (adds more sodium)
  • (can use another type of Italian hard cheese, if desired)
  1. Trim large stems from broccoli rabe.
  2. Cut crosswise into bite-size pieces (about 2 inches long), rinse and place rabe in large pot.
  3. Add water to about half the height of the rabe, salt, bring to a boil and blanche until rabe reaches desired tenderness (up to 5 minutes).
  4. Remove rabe with slotted spoon, reserving water.
  5. Add enough water for pasta and return pot to stove to bring to boil.
  6. Meanwhile, in a 2 qt. saucepan heat olive oil and add garlic, cooking until fragrant (about 2 minutes).
  7. Add juice from cannellini beans, cracked pepper and simmer on medium heat a few minutes until sauce begins to thicken.
  8. Add beans and continue simmering a few more minutes.
  9. Add chopped rabe to bean mixture.
  10. Cook for a few more minutes, or until desired tenderness.
  11. When pasta is cooked, drain and put in large serving bowl.
  12. Add rabe-cannellini mix and top with grated asiago cheese. Yum!
This is a nutritious, quick and hearty meatless meal that can be tailored to individual tastes.
Nutrition Information
Calories: 637 Fat: 10g Saturated fat: 2g Unsaturated fat: 2g Carbohydrates: 113g Sodium: 63mg Fiber: 11g Protein: 26g
Recipe by Defeat Diabetes Foundation at