Farfalle Pasta with Tomato Sauce, Cannellini Beans, and Broccoli Rabe

By Michinthekitch

Prep Time: 20 minutes

Cook Time: 45 minutes

Nutrition Score per serving:
(1 2/3 cups): 374 calories, 8g fat, 3g saturated fat, 62g carbohydrates, 18g protein, 9g fiber, 259mg calcium, 4mg iron, 332mg sodium

Ingredients

• 1 T olive oil
• 1 small onion, finely chopped
• salt
• 4 clv garlic, minced
• 1 pn red chili flakes
• 6 cup broccoli rabe leaves and florets, rinsed and chopped
• 3 cup diced ripe tomatoes
• 1 T minced fresh oregano, plus
• oregano sprigs for garnish (optional)
• 12 oz farfalle pasta (bow-tie pasta)
• 1 15-ounce can cannellini beans, drained and rinsed
• 3/4 cup grated Romano cheese

Details

Servings 6
Adapted from shape.com

Preparation

Step 1

Bring a large pot of water to a boil. Meanwhile, in a large saucepan, heat oil over medium. Add onion and a pinch of salt; sauté for 6 minutes or until golden. Stir in garlic, chili flakes, and broccoli rabe. Cook for 8 minutes or until greens have softened.

Stir in tomatoes and minced oregano, along with another pinch of salt. Reduce heat to medium-low and simmer gently.

Once water comes to a boil, add farfalle pasta and cook for about 7 minutes or until al dente. Halfway through simmering sauce and cooking pasta—about 5 minutes—add beans to sauce, crushing them slightly with a potato masher or a fork to thicken sauce. Continue simmering for another 5 minutes while pasta cooks.

Drain pasta and immediately return to cooking pot. Add half the sauce and stir to mix. Divide farfalle pasta among 6 plates and top with remaining tomato sauce. Top with cheese and oregano sprigs, if desired.